Beef in Thai Red Curry Recipe

Last May 2011, we had a chance to visit Singapore and Cambodia. We haven’t eaten breakfast on our way to Singapore via Tiger Airways, so we bought food aboard the aircraft. Everybody knows that any thing sold inside the plane is expensive. Good thing they offer set meals!

If you are to buy the food alone, it will cost you approximately SGD8 and a drink is about SGD3. But if you were to buy a set meal, it will only cost you only around SGD10! We were able to save a dollar. (1 Singapore dollar = 34.7275218 Philippine pesos so 10 SGD = 347.2 pesos)

Anyway, we were only familiar with Chicken curry being yellow and so we felt strange to see a red curry. Surprisingly, their Chicken in Red Curry was so tasty regardless how simple it looked. We wanted to purchase another order but we might end up penniless. It was a good thing we booked our flight back home to Manila on the same airline because we had a chance to order the Chicken in Red Curry again.

Here’s my version of the red curry but instead of using Chicken, I made use of sirloin beef strips instead.

Beef in Thai Red Curry

  • 1/2 kg Beef sirloin strips (stroganoff cut)
  • 3 cloves of garlic minced
  • a tea spoon of salt and crushed pepper
  • 2 cups of water
  • 1 cup of beef broth
  • 1 small pack (1.76oz) of Red Curry Paste (note: you can buy these paste at SM groceries, shopwise or santis deli)
  • 1 small pack (1.76oz) of coconut cream powder (dissolved to one glass of water)
  • 1 small can of mushroom buttons cut into halves
  • 1 medium potato peeled and quartered


  • in a skillet or frying pan, put the meat together with the salt and pepper and add the 2 cups of water.
  • Cover and simmer for 30mins on a very low fire.
  • after 30mins of simmer, set aside a cup of broth from the skillet.
  • and continue cooking till liquid evaporates on a medium fire
  • add 2 tbsp of cooking oil and saute the garlic
  • add the potatoes and mushroom
  • when potatoes is already cooked, add the coconut cream mixture and simmer for 5 mins
  • add the red curry paste and stir constantly till you reach the desire thickness.
  • taste and adjust flavor by adding sugar.

SO BONGGA!!! Kumain ka na ba?

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