Thai Red Beef Curry

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Forget takeaways and treat your family to a thai-tastic flavoursome curry made with Northern Ireland Farm Quality Assured lean braising steak. Using a ready-made curry paste it’s a quick and easy treat any time of week.


25 minutes


1.5 hours



Oven Temp

140ºC/ Gas Mark 1


4 tsps. of groundnut oil
600g Northern Ireland Farm Quality Assured lean braising steak, cut into 5cm pieces
1 red onion, chopped
1 tsp Thai red curry paste
500g chopped tomatoes
3 tsps. of sweet chilli sauce
Juice of ½ a lime
10g coriander, stalks and leaves, chopped
100g sugar-snap peas, sliced
100g French green beans, sliced

Please note you will need a you will need a large flameproof casserole dish.

  1. Heat half of the oil in a large flameproof casserole dish. Brown the beef in batches over a medium-high heat, adding a little extra oil if needed, then set the meat aside on a plate.
  2. Heat the rest of the oil, add the onions and fry gently for 10 minutes until very soft and light brown, add the curry paste, tomatoes, sweet chilli sauce, lime juice, coriander, beef. 
  3. Cover and place in a heated oven for 1 hour, uncovering for the last 15 minutes to add the sliced sugar snap peas, green beans and to thicken up the sauce a little.
  4. Serve with steamed jasmine rice.