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Thai Red Curry Beef

Thai Red Curry Beef

"Red curry is one of the major kinds of curry commonly used in Thai food which are named for their color. The other two are yellow and green."
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20 m servings 449 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. In a large saute pan on MEDIUM high heat, cook the curry paste and the paprika in the oil for 30 seconds being careful not to burn it. Add the coconut milk, fish sauce, sugar, lime, and basil. Add the Broccoli Stir-Fry and cook for 4 minutes, allowing the vegetables to heat up thoroughly. Add the sliced beef and continue to cook for 2 minutes until beef is cooked through.
  2. Serve on top of steamed Jasmine Rice

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Good recipe, but a little too cautious for my taste. I skipped the oil and upped the red curry paste to 1 1/2 tbls, and I will increase to 2 tbls next time. I also added one red and one green ch...

This dish has become a staple for me as a college student. It's fast, easy, and nutritious. One jar of red curry paste makes around 5 batches. I do make a few alterations: ALWAYS add at least do...

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