Red Curry of Beef

Red Curry. While still spicy and a bit sweet, this plays to your savoury taste buds more than green curry. The colour comes from the bigger red chilies used to create the base


3 Tbsp Groundnut Oil
3 cm Ginger, peeled and chopped
1 Tsp Turmeric
Sea Salt
600 g Sirloin or Rump Steak, cut into pieces
3 Tbsp thick Tamarind Water
400 g canned Chopped Tomatoes, drained
300 ml Single Cream
10 g each of Mint Leaves and Coriander leaves, chopped

For the Red Paste:

3 Shallots, peeled and chopped
6 Garlic Cloves, peeled and chopped
1- large Red Chillies, deseeded and chopped
1 Red Pepper, Deseeded and chopped
4 Tbsp Tomato Puree
2 Tbsp Groundnut Oil
6 Macadamia Nuts, roughly chopped and roasted slightly

To Garnish:

60 g Cashew Nuts, fried in a little Oil until browned
60 g Sultanas, fried briefly in a little Oil until plump


Grind the Ginger, Turmeric and Sea Salt in a mortar to make a paste
Rub the pieces of Beef all over with the paste, set aside for 30-60 minutes before cooking
To make the Red Paste, blend all the ingredients together with 3 Tbsp Water until smooth
Transfer to a large saucepan and simmer over a moderate heat for about 6 minutes, stirring often
Remove from the heat and set aside
Heat the Groundnut Oil in a frying pan and fry the pieces of Beef, a few at a time, for 2 minutes on each side, turning them once only
Set aside
Reheat the paste in the saucepan for 2 minutes, stirring well
Add 120 ml of hot Water and the Tamarind Water
Bring to the boil
Add the beef to the pan, stir and cover
Continue cooking for 6-8 minutes
Add the Tomatoes and stir to mix with the Beef
Cook for 3 more minutes
Add the Single Cream (or Yoghurt if you prefer) and continue cooking, turing the Beef over several times, until the sauce is well reduced
This may take only a few minutes
Add the Mint and Coriander
Serve hot with the Cashews and Sultanas scatter over