Authentic Thai Red Curry Beef (Gaeng Phed Nuea)
Authentic Thai Red Curry Beef with Mae Ploy
Andrew Harrington
4
45 minutes
25 minutes
464
Thai
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.

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
Directions
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.Add coconut milk:
Pour in half the coconut milk and simmer until creamy and aromatic.Cook the beef:
Add sliced beef and stir until lightly browned and coated in curry sauce.Simmer the curry:
Add remaining coconut milk and beef stock. Simmer for 10–15 minutes until beef is tender.- Add vegetables & seasoning:
Stir in bamboo shoots, capsicum, kaffir lime leaves, fish sauce, and palm sugar. Cook for 5 more minutes. Finish with Thai basil:
Turn off heat and stir through Thai basil leaves for a fresh, authentic Thai aroma.Serve:
Enjoy hot with steamed jasmine rice.