The first time I made this recipe it was so spectacularly delicious the entire dish was consumed by two people. The Good Husband was even looking for more. This recipe should absolutely be in your apron pocket. You could simple stop at the curry paste and coconut milk, but the grated lemon peel, ginger, fish sauce and brown sugar or honey gives the dish more layers of flavour. It’s so easy why wouldn’t you go for the gusto.
Use this recipe as a blueprint for any Thai red curry and experiment with different ingredients in place of the beef. Boneless chicken or shrimp work well. Do a mixture of vegetables such as baby corn, eggplant, green beans, sweet potato and broccoli.
Buy the best quality brand of curry paste available, some are better than others. If you find a good one, this will taste remarkably authentic. Also buy the best quality coconut milk. I like the organic brands.
THAI RED BEEF CURRY serves 4 recipe at Mrs Butterfingers