Thai red beef curry

Thai red beef curry

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  • 4
  • Easy
  • 10 minutes
  • 30 minutes


  • 1 T vegetable oil
  • 90 ml Woolworths Thai red curry paste
  • 400 g beef sirloin, thinly sliced
  • 400 ml can coconut milk
  • 1 cup baby marrow, sliced
  • 1 T fish sauce
  • 1 T sugar or honey
  • Jasmine rice, steamed, to serve
  • lime, to serve
  • fresh basil leaves, to serve
  • fresh chilli, to serve (optional)

Cooking Instructions

1. Add oil and half a jar of Woolworths Thai red curry paste to a large frying pan or shallow pot or wok. Turn the heat to medium-low and bring the ingredients to a gentle simmer.

2. Add beef sirloin and sauté until cooked to your preference. Add coconut milk and bring to a gentle simmer. Add baby marrow rounds and simmer for a further 5 minutes.

3. If desired, season to taste with fish sauce and sugar or honey.

4. To serve, divide between 4 bowls of steamed jasmine rice and garnish with fresh lime and basil. For an extra kick of heat, add freshly chopped red chilli.

Photography: Sadiqah Assur-Ismail
Recipes and Production: Hannah Lewry
Food assistant: Lerato Motau

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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