Thai Red Beef Curry

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This Thai Red coconut-based curry using NIFQA Beef has the perfect combination of flavours, made from sweet chilli sauce, chopped tomatoes and served on a bed of boiled rice.


15 Mins


15 Mins



Oven Temp



500g Northern Ireland Farm Quality Assured rump steak

1 tbsp olive oil

1 red onion

2 cloves garlic

1 red pepper

100g sugar snap peas

100g green beans

2 tbsp Thai red curry paste

1 tbsp sweet chilli sauce

1 tin of chopped tomatoes

1/2 tin of coconut milk

juice ½ lime

handful coriander

boiled rice to serve

  • On a red board trim any fat from the steak.  Cut the steak into thin slices.  Remember to wash hands thoroughly after handling raw meat,
  • Peel and thinly slice the onion.  Peel and crush the garlic.  Remove the stem and seeds from the pepper and cut it into strips.  Cut the sugar snap peas in half diagonally.  Trim the beans and cut into bite sized pieces.  Wash and chop the coriander.
  • Heat the pan until very hot.  Add half of the oil then the steak.  Fry until brown then remove to a plate.  Cover with foil.
  • Reduce the heat under the pan and add the remaining oil.  Fry the onion until beginning to soften, add the garlic, Thai red curry paste, the sweet chilli sauce the tinned tomatoes and the coconut milk.  Bring to the boil and simmer for 5 minutes.
  • Add the pepper, peas and beans and continue to simmer for a further 5 minutes.  Add the steak for a final minute to reheat.
  • Turn off the heat and add the lime juice and coriander.
  • Serve on a bed of rice sprinkled with the remaining coriander.