Quick and simple mid-week beef curry that can be whipped up in no time.


  • 2 tbsp vegetable oil

  • 1 jar AYAM Thai Red Curry Paste (195g)

  • 1 can AYAM Premium Coconut Cream (400ml)

  • 1.5L chicken stock or water

  • ¼ cup AYAM Fish Sauce

  • 1 tbsp sugar

  • 4 kaffir lime leaves

  • 1 eggplant, halved lengthways and sliced

  • 1 zucchini, halved lengthways and sliced

  • 1 red capsicum, cut into strips

  • 1 red onion, cut into chunks

  • 8 spears baby corn, halved

  • 2 cups button mushrooms, halved

  • 1 cup green beans, cut into 5cm lengths

  • 2 cups cherry tomatoes

  • 1kg beef topside, sliced very thinly

  • 1 cup loosely packed basil leaves

  • 30ml lime juice (about 1 lime)

  • Coriander leaves, to serve

  • Steamed rice, to serve


  • 1.

    Heat the oil in a large pot and fry the curry paste for a few minutes, stirring occasionally until the paste is very fragrant.

  • 2.

    Add about 100ml of the coconut cream and continue to fry for a further 5 minutes.

  • 3.

    Add the stock or water and bring to the boil.

  • 4.

    Add the fish sauce, sugar and lime leaves. Boil for 5-10 minutes until the top of the liquid starts to take on an oily shine.

  • 5.

    Add the vegetables and return to a simmer.

  • 6.

    Simmer for 5 minutes until the vegetables begin to soften, and add the beef and simmer for a further 10 minutes until the beef is cooked through.

  • 7.

    Stir through the remaining coconut cream, then stir through the basil leaves and lime juice.

  • 8.

    Scatter with coriander and serve with steamed rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1113kj
  • Fat Total 63g
  • Saturated Fat 38g
  • Protein 81g
  • Carbohydrate 69g
  • Sugar 29g
  • Sodium 6672mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Images courtesy of Hachette Publishing

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