Braised Red Thai Curry Beef Casserole with Rice & Steamed Broccoli

  • Credit: Kwanghi Chan - Six O'Clock Show


· 2 x 230g braising beef from your local butcher
· 1 tbsp Donegal Rapeseed Oil
· 1 tbsp ginger & black garlic paste (Chan Chan products - )
· 1.5 pint beef stock (or use a good stock cube)
· 5-6 tbsp red curry paste
· 2 tbsp light soy sauce
· 800ml coconut milk
· 1 tbsp desiccated coconut
· kaffir lime leaves (ideally fresh)
· 2 tbsp fish sauce
· 1 tsp brown sugar
· Handful baby spinach, diced onions
· ½ small pack thai basil
· Basil or coriander, plus extra to serve
· 1 red chilli, sliced diagonally
· Thumb-sized piece of ginger, cut into matchsticks
· Cooked jasmine rice to serve.


·   Heat the oil in a large saucepan over a medium heat and fry the ginger and black garlic paste for 2 mins.

·   Add the diced beef, onions & then the curry paste, sizzle for a few seconds, then pour in stock and bring to the boil. Reduce to a simmer and place in an oven at 180°C for 35 minutes until the beef is tender.

·   Stir in a little of the stock if needed, add the lime leaves and simmer for 5 minutes. Add the spinach, coconut milk and bring to the boil. Season with a dash of soy sauce if needed.

·   Cut steamed broccoli to size to fit in the steamer and steam for 4 minutes until tender but still have a bite on the stem. Take out and drizzle in a light soy sauce dressing.

·   Spoon the rice into a bowl or plates and spoon the beef curry on top into four separate bowls and top with the steamed broccoli, chilli, ginger and a few extra Thai basil leaves.

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Rhonda Laird

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