Slow Cooked Beef Red Curry (Gaeng Phet Nuea)
Chunks of beef braised until spoon tender in coconut milk and red curry paste with sweet potato. Make it on a lazy day.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr
- LevelEasy
- Costabout £3.33 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the beef with salt. Heat the oil in a heavy casserole and brown the beef in two batches for 5 minutes each. Lift out.
10 min - 2
Spoon in the thick cream from the top of the coconut milk and the ready made Thai red curry paste (see the base recipe). Fry for 3 minutes until the oil separates.
3 min - 3
Return the beef. Add the rest of the milk, the water and the lime leaves and bring to a simmer.
- 4
Cover and cook very gently on the hob, or in the oven at 150°C (130°C fan), for 2 hours until the beef is nearly tender.
120 min - 5
Add the sweet potato and cook for 30 minutes more, uncovered, until the beef pulls apart and the sauce has thickened.
30 min - 6
Stir in the fish sauce, sugar and lime juice. Taste and adjust.
- 7
Cook the rice, top the curry with basil and serve.
Tips
- Beef shin or chuck steak gives the best texture after long cooking. Do not use lean steak.
- If the sauce is thin at the end, boil it hard for 5 minutes with the lid off.
- This also works in a slow cooker on low for 8 hours.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through. It tastes better the next day.
Questions
Can I use a pressure cooker?
Yes, cook the beef at high pressure for 35 minutes, then add the sweet potato and simmer for 10.
Why is my coconut sauce split?
A little oil on the surface is normal and desirable in red curry. Stir it back in.
What cut of beef is best?
Shin, chuck or brisket. They all turn tender after long, gentle cooking.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.