Thick Beef Curry in Sweet Peanut Sauce

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This curry is deliciously rich and thicker than most other Thai curries. Serve it with boiled jasmine rice and salted duck’s eggs, if you like.


  • 600 ml/1 pint/ cups coconut milk
  • 45


  1. Pour half the coconut milk into a large, heavy pan. Place over a medium heat and bring to the boil, stirring constantly until the milk separates.
  2. Stir in the red curry paste and cook for 2–3 minutes until the mixture is fragrant and thoroughly blended. Add the fish sauce, sugar and bruised lemon grass stalks. Mix well.