Thai Red Curry

Serves 6


  • 1kg Diced Beef
  • 150g My Divine Foods Red Curry Paste
  • 300g Diced Onion
  • 40g finely chopped Ginger
  • 400ml Coconut Cream
  • 40ml Fish Sauce
  • 250ml Beef Stock
  • 3 Lime Leaves – finely chopped
  • 1 tablespoon Palm (or brown) sugar
  • 250g sliced Red Capsicum
  • 1 tablespoon Crunchy Peanut Paste
  • ½ bunch Basil ​


  • Add curry paste to saucepan along with a ¼ of the coconut cream and fry for 1 minute. When fragrant add beef and stir to coat.
  • Add onion, ginger, fish sauce, stock, sugar, lime leaves and remaining coconut. Simmer until meat is tender.
  • Add capsicum and peanut paste and simmer for a further 8 minutes.
  • Turn off heat and stir through fresh Basil leaves.

Serve with steamed jasmine rice.