• 500g lean beef strips
  • 1 tbsp thai red curry paste
  • 1 tbsp fish sauce
  • 300ml canned coconut milk
  • 2 tbsp vegetable oil
  • 1 tbsp Brown sugar
  • 1 tsp crushed garlic
  • 1/2 red capsicum (large mild pepper)
  • 80g button mushrooms
  • 80g spinach
  • 4 tbsp chopped basil


Mix the beef strips with oil and garlic. Heat wok on high. Stir-fry the beef strips in batches 1 minute, removing each batch when cooked.

Before returning beef strips to wok, add capsicum (sliced) and sliced mushrooms with a sprinkling of water. Stir for 2 minutes.
Return beef strips. Add curry paste, fish sauce, coconut milk, brown sugar, chopped spinach and chopped basil. Toss to heat through. Then serve with boiled rice and fresh basil leaves.

Serves 4.

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Submitted 6/13/05.
Source: Better Homes and Gardens, April 1997, p. 107. [Australian edition.]
Submitted By: Marlen
Thai Red Beef Curry