Chiang Mai Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This is a catch-all, one-pot fiery curry, often described in translation as ‘jungle curry’. It is runny and spicy but it may contain, up in those remote areas, some culinary surprises. My recipe uses beef, but in that part of the world snake, frog, wild boar, assorted birds and unspecified furry creatures would often be used. You could, though, substitute the beef for tenderloin or fillet of pork.


  • 2 tablespoons yellow bean sauce
  • 2 tablespoons red curry paste
  • 4 green chilli peppers, seeded and chopped
  • 2 tablespoons caster sugar
  • 4 cloves garlic, chopped
  • 3 shallots, chopped
  • 1 tablespoon chopped lemon grass
  • 1 tablespoon chopped fresh root ginger
  • Dash of shrimp paste
  • 60 ml (2fl oz) tamarind water - or use lime juice
  • 450 g (1lb) braising steak (shin of beef etc), thinly sliced, then cut into strips
  • 500 ml (16fl oz) coconut milk


Using a pestle and mortar or blender, mix the yellow bean sauce, red curry paste, chillies, sugar, garlic, shallots, lemon grass, ginger, shrimp paste and tamarind or lime juice to a paste.

Put the beef and coconut milk into a flameproof casserole. Bring to the boil. Cover and simmer gently for about 45 minutes, or until the meat is tender. Add the blended ingredients and mix thoroughly. Cover and cook for a further 10 minutes.