A Taste of Tradition: Thai Red Curry with Beef (KAENG DEANG NEU) by Yui Miles
Step into the heart of Thai cuisine with this authentic Thai red curry with beef, a treasured family recipe passed down from my late mum. This dish is a celebration of balance: the creamy indulgence of coconut milk meets the bold, fiery kick of red curry paste, while tender slices of beef soak up the rich flavours. Handpicked Thai herbs, like fragrant kaffir lime leaves and fresh Thai basil, infuse every bite with an aromatic depth that liners long after the meal is over. Paired perfectly with fluffy, steaming Thai jasmine rice, this dish transforms into a comforting yet sophisticated feast. It’s more than just a recipe - it’s a story of heritage, flavour, and love shared around the table - Yui Miles 
Red Curry with Beef
KAENG DEANG NEU
Serves 2
Ingredients:
- 1 tin of coconut milk
- 1–2 tbsp red curry paste
- 1 rump (sirloin) steak, finely sliced
- Handful of green beans, halved
- 2-3 Thai egg plants, cut into 4
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 1 red chilli, thin slice
- 1 tbsp Thai pea egg plants (if have some in China town)
- 1–2 makrut lime leaves, central woody stem removed, finely shredded
- Handful of Thai basil leaves
- Finely sliced red chilli
- 1–2 makrut lime leaves, central woody stem removed, finely shredded
Instructions:
1. Scoop 2–3 tablespoons of the thick part of the coconut milk into a saucepan and place over a high heat. When it starts bubbling, add the curry paste and stir-fry for 1–2 minutes, until fragrant.
2. Add the steak slices and cook for 3–4 minutes, then add the green beans, Thai egg plants, Thai pea egg plants and stir well.
3. Season with the sugar and fish sauce and add the lime leaves, then another half of coconut milk. Mix well and simmer for 5–7 minutes.
4. Taste and adjust the saltiness by adding more fish sauce if needed. Add the Thai basil leaves, give it a quick stir then remove from the heat.
5. Serve with steamed jasmine rice, garnished with the red chillies and lime leaves.