• 2 cans (398 ml each) Coconut milk

  • 1 heaping teaspoon red curry paste or more if you like

  • 1 tablespoon Sugar

  • 2 tablespoons Fish sauce

  • 1 12 ounce Sirloin thinly sliced

  • 2 cups bean sprouts

  • 1 large grated carrot

  • 5 lime leaves crumbled

  • 1 Lime juice only

  • 1 bunch Coriander well rinsed


  • 1.

    Scoop the solid cream from the top of one can of coconut milk and melt in a saucepan over a medium high heat until it 'cracks,' until the moisture evaporates and nearly pure fat stays behind. Add the red curry paste and sauté for 5 to 10 minutes, until it is very fragrant. Add the sugar, stir for a moment, and then add the fish sauce and stir to combine. Add the beef, the remaining coconut milk, bean sprouts, carrot, lime leaves and lime juice simmer just long enough to cook the beef through. At the last minute roughly chop the coriander, stems and all, and add to the curry.

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Posted by LifeStyle FOODReport
Unfortunately this happens sometimes with recipes provide to us by the chefs. In situations like this it's best to use the recipe as a base and experiment with varying amounts, i'd suggest about 1/2 a cup of peas for this amount of curry as a start and adjust if you like more or less. The peas are adding visual contrast more than any real flavour in this dish. Sometimes the food stylists on the shows add these extra things after a chef has submitted a recipe and they are omitted from the recipe provided to us. We added these comment boxes at the bottom of each recipe for this reason so members can share advice and tips on how best to prepare the recipes as sometimes recipes never translate exactly and need fine tuning and who better than our members who love to cook and try these dishes at home.