Thai Beef Curry

Here's a real yummy Thai curry with beef, quick, easy and delicious

Serves: 4  

Ingredients curry paste

  • 1 stalk lemon grass
  • 1 pce fresh ginger
  • 1 bunch fresh coriander
  • 1 green chilli (or 1 greenish peperoncino)
  • 40 g peanuts, unsalted, shelled weight
  • 2 tbsp oil
  • 1 tbsp coriander, ground
  • 1 tbsp cumin, ground
  • 0.5 tsp cardomon, ground
  • 0.5 tsp cloves, ground
  • 1 tsp nutmeg, ground
  • 15 turns black pepper, freshly ground
  • 1 tsp salt

Other ingredients 

  • 4 shallots
  • 700 g beef, cubed
  • Salt
  • Oil for browning
  • 100 ml strong vegetable stock
  • 400 ml coconut milk
  • 3 tbsp lemon juice
  • 1 pinch sugar


  • For the curry paste - remove the hard leaves from the lemon grass stalk and slice the soft inner core finely. 
  • Peel the ginger, slice and roughly. 
  • Remove the coriander leaves from the coarse stems. 
  • Halve the chilli lengthwise, core and cut into strips. 
  • Purée all these ingredients, plus the peanuts, into a paste with the oil in the food processor.
  • Place the paste in a small bowl and mix in all the remaining spices.
  • Peel the shallots and chop finely. 
  • Season the pieces of beef with salt. 
  • Heat some oil on medium heat in a casserole. Brown the meat in 3-4 batches. Place on one side.
  • Briefly fry the shallots and spicy paste in the oil, add the juices from the meat. 
  • Return the meat to the pan, mix together well, then pour in the stock and coconut milk.
  • Leave to simmer, covered, for about 60 minutes - until the meat is tender. Check the meat during the cooking time.
  • Before serving season the curry to taste with salt, lemon juice as perhaps a little sugar.


  • Basmati rice goes well with this.


  • If making the curry paste is going to be too time consuming, bought green Thai curry paste is a quick alternative.  

Recipe by Annemarie Wildeisen's KOCHEN