Creamy Coconut Curry with Beef & Chilli Recipe

Total Time:

30 minutes(Cooking)



Creamy Coconut Curry with Beef & Chilli Recipe

This recipe borrows flavours from Thailand and is the perfect spicy curry full of creamy goodness. You can pack it full of veggies if you like, and it tastes great with any meat and seafood.


1400mLcoconut milk
3 tbsptomato puree
2 clovesgarlic
2 tbsproot ginger, roughly chopped
2red chilis
3 tbspfish sauce
1/2lime, juice only
3spring onions
1 tspcoriander seeds
1/2 tspcumin seeds
1/2 tspturmeric powder
1/2 tspchili powder
1 tsppalm sugar (or brown sugar)
1 stickcinnamon
3 leaveskaffir lime
250gfillet beef, sliced thinly
red chilis, sliced, for garnish
fresh basil leaves, for garnish


  1. Firstly make the sauce in a food processor. Pour in the coconut milk, tomato puree, garlic, ginger, chilli, fish sauce and lime juice.
  2. Cut the greens off the spring onions and finely slice them. Keep them aside for garnish.
  3. Add the white tops to the processor.
  4. Using a mortar and pestle, grind together the coriander seeds and cumin seeds. Add these to the sauce.
  5. Sprinkle in the turmeric, chilli powder and sugar.
  6. Blitz to a smooth sauce before pouring into a pan.
  7. Add the cinnamon stick and 2 kaffir lime leaves.
  8. Finely slice the 3rd lime leaf and keep aside for garnish.
  9. Bring the sauce to the boil, then reduce and allow simmering for 10 minutes.
  10. Stir in the beef and cook for a few more minutes before removing from the heat. Taste and adjust the seasoning with more lime juice, fish sauce, sugar and chillies if you need to.
  11. Serve the spicy coconut curry with some simple steamed rice, garnished with the spring onion greens, shredded lime leaves, fresh red chillies and basil.


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