Authentic Thai Red Curry Beef with Mae Ploy

Authentic Thai Red Curry Beef (Gaeng Phed Nuea)

Authentic Thai Red Curry Beef (Gaeng Phed Nuea)

A classic Thai red curry made with tender beef, coconut milk, and Mae Ploy Red Curry Paste for bold, traditional flavour.

🛒 Ingredients (Serves 4)

Main Ingredients

  • 500g beef (sliced thin – flank, rump, or chuck works well)
  • 2–3 tbsp Mae Ploy Red Curry Paste
  • 400ml coconut milk (1 can, full fat for best flavour)
  • 1 cup beef stock or water

Vegetables (Traditional Options)

  • 1 cup bamboo shoots (drained)
  • 1 red capsicum (sliced)
  • ½ onion (optional, sliced)
  • 1–2 kaffir lime leaves (torn for aroma)

Thai Seasoning

  • 1 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 1 tsp soy sauce (optional for depth)
  • 1–2 fresh red chillies (optional for extra heat)

Herbs for Authentic Finish

  • ½ cup Thai basil leaves
  • Fresh coriander (optional garnish)

To Serve

  • Steamed jasmine rice

🍲 How to Make Thai Red Curry Beef

Step 1: Fry the Curry Paste

Heat 1–2 tbsp oil in a pan.

Add Mae Ploy Red Curry Paste and stir-fry for 1–2 minutes until fragrant.

Step 2: Add Coconut Milk

Pour in about half the coconut milk and cook until the oil begins to separate (this is the authentic Thai method).

Step 3: Cook the Beef

Add sliced beef and stir until lightly browned and coated in curry sauce.

Step 4: Simmer the Curry

Add remaining coconut milk and beef stock.

Simmer for 10–15 minutes until the beef becomes tender.

Step 5: Add Vegetables & Seasoning

Stir in bamboo shoots, capsicum, lime leaves, fish sauce, and palm sugar.

Cook for another 5 minutes.

Step 6: Finish with Thai Basil

Turn off the heat and stir through Thai basil leaves for a fresh, authentic aroma.

⭐ Chef Tips for Authentic Thai Flavour

  • Always fry the curry paste first to release its oils and deepen flavour
  • Use full-fat coconut milk for creamy, restaurant-style curry
  • Thai basil makes a huge difference—don’t skip it if possible

🛍 Shop Mae Ploy Red Curry Paste at Petits Tresors

Create authentic Thai curries at home with Mae Ploy Red Curry Paste, available online or in-store at Petits Tresors.

Authentic Thai Red Curry Beef with Mae Ploy

Andrew Harrington

Servings

4

Prep Time

45 minutes

Cook Time

25 minutes

Calories

464

Cuisine

Thai

Category

Dinner

This Authentic Thai Red Curry Beef made with Mae Ploy Red Curry Paste is a rich, creamy, and flavour-packed Thai classic. Tender beef is simmered in coconut milk with aromatic spices, bamboo shoots, and fresh Thai basil for a restaurant-quality curry you can easily make at home. Perfect served with steamed jasmine rice for a comforting and authentic Thai meal.

Authentic Thai Red Curry Beef with Mae Ploy

Ingredients

  • 500g beef (sliced thin – flank, rump, or chuck works well)

  • 2–3 tbsp Mae Ploy Red Curry Paste

  • 400ml coconut milk (1 can, full fat for best flavour)

  • 1 cup beef stock or water

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  • 1 cup bamboo shoots (drained)

  • 1 red capsicum (sliced)

  • ½ onion (optional, sliced)

  • 1–2 kaffir lime leaves (torn for aroma)

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  • 1 tbsp fish sauce

  • 1 tbsp palm sugar (or brown sugar)

  • 1 tsp soy sauce (optional for depth)

  • 1–2 fresh red chillies (optional for extra heat)

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  • ½ cup Thai basil leaves

  • Fresh coriander (optional garnish)

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  • Steamed jasmine rice

Directions

  1. Fry the curry paste:
    Heat a little oil in a pan. Add Mae Ploy Red Curry Paste and stir-fry for 1–2 minutes until fragrant.

  2. Add coconut milk:
    Pour in half the coconut milk and simmer until creamy and aromatic.

  3. Cook the beef:
    Add sliced beef and stir until lightly browned and coated in curry sauce.

  4. Simmer the curry:
    Add remaining coconut milk and beef stock. Simmer for 10–15 minutes until beef is tender.

  5. Add vegetables & seasoning:
    Stir in bamboo shoots, capsicum, kaffir lime leaves, fish sauce, and palm sugar. Cook for 5 more minutes.

  6. Finish with Thai basil:
    Turn off heat and stir through Thai basil leaves for a fresh, authentic Thai aroma.

  7. Serve:
    Enjoy hot with steamed jasmine rice.
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