Red thai beef curry


  • 500 gm Blade Steak (beef)
  • 1 medium onion diced
  • 1/2 red capsicum diced
  • 1 1/4 cup long grain rice
  • 1 - 2 tablespoon peanut butter
  • 1 400ml can coconut cream
  • 1 cup frozen peas
  • 1 tablespoon red curry paste
  • 1 tablespoon olive oil
  • Spices - paprika, pepper, coriander, minced garlic
  • Spices (optional) - cummin, ginger
  • alternative to rice - 1 3/4 cups spiral pasta

Red Thai Beef Curry

Prep time: 15 min
Cook time: 45 - 60 min
Serves: 4


Chop the onion and capsicum, and dice the Blade Steak into approximately 1 - 1 1/2 cm cubes

Using a medium saucepan, add some olive oil, chopped onion and red capsicum and fry for about 5 minutes. Add the cubed blade steak and brown the meat.

Next add the spices (paprika, pepper, coriander, minced garlic), peanut butter, red curry paste and the coconut cream [and optional spices if required].

Bring the curry to the boil, and then turn down to a simmer for 40 - 60 minutes (enough time to allow the meat to "melt in the mouth").

While the curry is simmering, boil some water and stir in the rice with a pinch of salt. Cook for about 15 minutes, stirring occasionally. Drain and put aside until later.

Lastly add the frozen peas about 5 -10 minutes prior to the end of the curry's cook time and stir for a few minutes to heat the peas.


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Dicky Beach, Queensland 4551

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