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Thai Beef Curry


  • 1kg diced beef
  • 2 tbsp Thai yellow curry paste
  • 410 ml (1 2/3 cups) coconut milk
  • 500 ml (2 cups) beef stock
  • 4 tsp finely grated fresh ginger
  • 3 cloves garlic, crushed
  • 2 medium onions (300gm), cut into thin wedges
  • 2 fresh kaffir lime leaves
  • 8 fresh curry leaves
  • 2 tbsp fish sauce
  • 2 tbsp grated palm sugar
  • 150 gm snow peas
  • 2 tsbp finely chopped toasted peanuts
  • ¼ cup (firmly packed) Thai basil
  • 1 long red chilli, thinly sliced


  1. For garnish:
  2. Peanuts with skins on                        
  3. Place beef, curry paste and coconut milk in pressure cooker, and stir to dissolve paste.
  4. Add stock, ginger, garlic, onions, lime leaves, curry leaves, fish sauce and palm sugar and cook, covered, over low heat for an hour.  Season to taste.
  5. Discard lime leaves. Add snow peas and cook, covered, over low heat until snow peas are tender (10 minutes). Season to taste, scatter with peanuts, basil and chilli,
  6. Take a tray and place some raw peanuts on it. Place the tray in a preheated oven on 180°C for 5 to 6 min, or until lightly  toasted.
  7. Remove the peanuts from the oven. Then, remove the skins.
  8. Put them aside for garnish.