Hot Thai Beef Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

The coconut milk provides a rich creamy sauce typical of many Thai dishes, and is spiced up by the familiar ingredients that go to make up the curry paste.


  • 1 lb/450 g braising steak, sliced thinly and cut into strips
  • 2 tablespoons yell


Put all the ingredients except the steak and coconut milk into a food processor and whiz to a paste.

Put the beef and coconut milk in a large pan and bring to a boil. Cover and simmer for about 40 minutes.

Add the spicy paste and mix thoroughly, then cover and cook for another 10 minutes.

Serve with your favorite rice.