Red Beef Curry


  • 1kg beef topside steak
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2T Thai red curry paste
  • 2½ cups beef stock
  • 400ml can coconut milk
  • 1T brown sugar
  • 1T soy sauce
  • 1T fish sauce
  • 300 g baby potatoes, quartered
  • steamed rice to serve


  1. Preheat oven to 180°C. Cut beef into even pieces. Season with salt and pepper and add about 2 tablespoons of oil to the beef, mix well. 
  2. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.
  3. Reduce heat in the pan, add a little oil, add onion, garlic and Thai curry paste, cook for 1-2 minutes and stir occasionally.
  4. Add the stock, coconut milk, brown sugar, soy and fish sauce, stir until the mixture boils. Add to the casserole dish, stir to combine. 
  5. Cover the casserole dish, place in oven. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered. 
  6. Cook until the beef is very tender. Add the potatoes in the last 30 minutes cooking time. Serve with steamed rice.
Note: When the curry is done, the meat should be tender enough to fall apart easily with a fork
Make the curry ahead for a quick weeknight meal. A curry will keep 2 to 3 days in the refrigerator. Curries should be refrigerated immediately after the steam from cooking has evaporated. Place the hot curry into a shallow container, and then into the fridge so it cools quickly. Do not leave it to cool completely on the bench. To serve, bring it slowly to the boil over a medium heat, reduce the heat and simmer for about 3 minutes, or until the meat and sauce are both thoroughly hot.