🍛 Thai red curry with beef (gaeng phet neua)

Name: Thai red curry with beef (gaeng phet neua)
Total time: 40 min
Yield: 4
Cuisine: Thailand · Central Thailand
Ingredients: 500 g beef sirloin or flank, thinly sliced; 400 ml coconut milk; 3 tbsp red curry paste; 200 g bamboo shoots, sliced; 1–2 tbsp fish sauce; 1 tsp palm or brown sugar; 2 kaffir lime leaves; A handful of Thai basil leaves

Origin: Thailand · Central Thailand

630kcal

per serving · 350 g

180kcal

per 100 g

42 gProtein12 g / 100 g

42 gFat12 g / 100 g

21 gCarbs6 g / 100 g

Thai red curry with beef combines thin slices of beef with red curry paste, coconut milk and bamboo shoots in a rich, spicy, fragrant sauce. Fish sauce adds savoury depth, and Thai basil leaves stirred in at the end bring an anise-like aroma. It is served hot with steamed jasmine rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein12 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: beef, red curry paste, fish sauce

Not veganbecause of: beef, red curry paste, fish sauce

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

beefred curry pastecoconut milkbamboo shootsthai basilfish sauce

Recipe

4 servings40 min

Ingredients

500 g beef sirloin or flank, thinly sliced
400 ml coconut milk
3 tbsp red curry paste
200 g bamboo shoots, sliced
1–2 tbsp fish sauce
1 tsp palm or brown sugar
2 kaffir lime leaves
A handful of Thai basil leaves

Method

Simmer a third of the coconut milk until the oil begins to separate, then fry the curry paste in it for 2 minutes.
Add the beef and stir until it changes colour.
Pour in the rest of the coconut milk, add the bamboo shoots and lime leaves and simmer for 8–10 minutes.
Season with fish sauce and sugar, stir in the Thai basil and serve.

How to make it lighter

Choose a lean cut such as sirloin and trim visible fat.
Use light coconut milk or dilute it with water.
Fill out the bowl with more bamboo shoots and keep the rice portion small.

History

Gaeng phet, "spicy curry", is a central Thai coconut-milk curry built on a pounded paste of dried red chillies and aromatics, and it is made with many meats. The beef version is a common choice in Thai homes and restaurants.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →