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Zesty Thai Beef Curry (Gluten Free)

This isn’t made to any original Thai recipe, it is one I made up myself so I hope you enjoy it as much as myself and my dinner guests did.

It’s a really fragrant and zesty curry due to the addition of the lime in the paste. I used lean stir fry beef strips though you can slice up a steak if you prefer. Round steak would work well.

We only just had this for dinner, 4 adults and 3 children 5, 4 and 2. Everyone loved it and it wasn’t too hot for the kids.



Allergens : Gluten & Lactose Free

Lean Beef Strips (round steak will work well) – 500g

Peppers – 2

Onion – 1

Fresh Corainder – Good Bunch

Coconut Milk – 2 tins

Vegetable Stock Cube (optional) – 1

Rapeseed oil – 2 tbsp


Red Chilli – 1 seeds removed

Lime Juice – from 1 lime

Fresh Corainder – Good Handful

Fresh Ginger – 2 inch sized piece peeled

Garlic Cloves – 6 peeled

Lemongrass – 2 remove the top and tail

Thai Fish Sauce – 1 tbsp

Coconut Milk – 2 tbsp from the cans above



Getting Ready…

You will need – 1 food processor or pestle and mortar, 1 sharp knife, 1 chopping board, 1 wooden spoon or similar and 1 heavy bottom pot or large pan.


Add all the paste ingredients to the food processor and blend till you are left with a smooth paste.. If using a pestle and mortar, leave the fish sauce and coconut milk out till the end.


Heat the oil in the pot or pan then add the beef strips and fry till slightly browned then slice the onion and peppers and add these as well, cooking for a further minute or two.


Add the paste, the more you add the more spicy it will be so only add about 3/4 to start then you can add the rest later if needed.


Mix well and cook for 2 minutes, then add the coconut milk and mix.


Bring to the boil then turn down to a simmer, partly covered and leave for 2 hours.


Taste and add the stock cube if you think it needs it.


Chop the remaining coriander and sprinkle over the top when serving.


I like mine with Jasmine rice.

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