Hot and spicy, this creamy beef curry is a doddle of a recipe to make and so tasty.


  • 2 tbsp groundnut oil

  • 2 shallots, peeled and chopped

  • 1 tbsp shrimp paste

  • 300ml coconut milk

  • 1 lemongrass stalk, chopped

  • ½ tsp soft brown sugar

  • 1 tbsp ground coriander seed

  • 2 tbsp fish sauce (nam pla)

  • For the paste:

  • 4 garlic clove, crushed and finely chopped

  • 1 tbsp freshly grated ginger

  • 2 red chillies, deseeded and chopped

  • 1 large onion, peeled and chopped

  • 1 tsp turmeric

  • 1 handful chopped fresh coriander

  • 1 handful chopped Thai basil leaves

  • 160g vermilcelli rice noodles


  • 1.

    Blend all the paste ingredients together. Heat a wok over a high heat, add the oil and stir fry the shallots with the shrimp paste for less than 1 minute.

  • 2.

    Add the paste ingredients and stir fry for 1 minute. Add the steak and stir fry for 2 minutes until browned on all sides.

  • 3.

    Stir in the coconut milk.  For a thinner sauce you could also add a little chicken stock at this stage or for a creamier curry you could add some coconut cream.

  • 4.

    Add the lemon grass, the brown sugar, ground coriander, and fish sauce.

  • 5.

    Bring to the boil and sprinkle with a handful of chopped fresh coriander and Thai basil leaves. Bring a large pan of water to the boil and cook the rice noodles according to the packet instructions, drain and place in 2 serving bowls. Ladle the curry over the noodles and serve immediately.

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