Thai Beef Curry Thai Beef Curry

Thai Beef Curry

A wonderful curry made with boneless shin of beef and a combination of Thai spices and creamy coconut milk. Great for any weekend supper party.

prep time
15 mins

cook time
2 hours

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g lean boneless shin of beef, or braising beef, cut into 2.5cm cubes
  • 1 tablespoon sunflower oil
  • 1 x 400g can coconut milk
  • For the Green Curry Paste:

  • 4 spring onions, sliced
  • 2 green or red chillies, deseeded and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1 tablespoon coriander seeds, finely crushed
  • 2 fresh lemon grass stalks, finely sliced
  • Large handful fresh coriander leaves
  • Large handful fresh basil leaves
  • 2 tablespoons sunflower oil
  • Extra sliced chillies, spring onions or fresh coriander leaves, to garnish


  1. Place all the curry paste ingredients except the garnish into a blender and whizz together until smooth.
  2. Transfer to a large bowl, add the beef and mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight if time allows.
  3. Heat the oil in a large pan or wok, add the beef mixture and cook for 3-4 minutes, stirring occasionally. Add the coconut milk and bring to the boil, stirring occasionally. Reduce the heat, cover and simmer for 2 hours, or until the meat is tender.
  4. Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and steamed pak choi or curly kale.


If you prefer a hotter curry use bird’s eye or scotch bonnet chillies instead. For extra speed, instead of making your own green curry paste buy a jar of ready-made.