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Slow-cooked Thai red beef curry

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This red Thai curry with beef recipe is a homemade twist on a takeout classic. Give this dish a go this week – it's sure to pack the heat.

  • Serves6
  • Cook time2 hour 40 minutes
  • Prep time15 minutes


  • 1 tbsp olive oil
  • 1.2kg Coles Australian Beef Blade Roast
  • 1 brown onion, diced
  • 5cm-piece ginger, peeled, grated
  • ⅓ cup (100g) red curry paste
  • 1½ cups (375ml) beef stock
  • 400ml can coconut milk
  • 1 small eggplant, chopped
  • 400g pumpkin, chopped
  • Steamed jasmine rice, to serve
  • ⅓ cup coriander leaves
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Add the beef and cook for 5 mins each side or until browned. Transfer to a plate.
  2. Step 2

    Reduce the heat to medium. Add the onion to pan. Cook, stirring, for 5 mins or until softened. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant. Add the stock and 1½ cups (375ml) of water. Bring to a simmer.
  3. Step 3

    Return beef to the pan. Reduce heat to low. Cover and simmer, turning beef halfway through cooking, for 2 hours or until beef is almost tender.
  4. Step 4

    Add the coconut milk, eggplant and pumpkin to the pan. Cook, uncovered, for a further 25 mins or until beef and vegetables are tender.
  5. Step 5

    Remove beef from dish. Coarsely shred. Return the meat to the pan and stir to combine. Divide the curry and rice among serving bowls. Top with coriander and chilli and serve with lime wedges.