Thai Red Beef Curry

I love a good curry, and a thai curry is absolutely delicious, the creamy coconut flavour and the heat of the spices sets all your senses tingling! This delicious recipe is quick and easy and has lots of flexibility to bulk up with different vegetables depending on what you enjoy most. Whilst this complete recipe is quite high in calories, the notes section has lots of ideas for sensible swaps to help reduce the calories, so why not have a play around and make it fit for your calorie allowance!

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Thai Red Beef Curry

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  • Author: Rachel Wilcock
  • Total Time: 17 minutes
  • Yield: 3 1x


Delicious rich and spicy thai red curry! Great for a saturday night in!



2 x extra lean beef escalopes (5%) cut into strips

Jar of Sainsbury’s own thai red curry paste

Tin of light coconut milk

Desert spoon of coconut oil

Vegetables such as spring onions, baby sweetcorn, green beans and tinned water chestnuts or bamboo shoots

Green chilli sliced and deseeded

Thai jasmine rice (50g dried weight per person/100g cooked weight per person)


1. Melt coconut oil in the pan and add the paste, stir for two minutes, then add beef and fry for another five minutes.
2. Add coconut milk and bring to the boil, simmer gently for five minutes, add veg and chilli and simmer for another five minutes
3. Serve with thai jasmine rice.


You could save approximately 100 calories on this recipe by switching out coconut oil and using spray oil instead.

Swap beef for king prawns or chicken breast to lower calories. You need around 100 g of chicken or prawns per person. Save 120 calories per portion swapping from beef to prawns, and 60 calories per portion swapping from beef to chicken.

Even more calorie savings could be made by serving over cauliflower rice.

  • Prep Time: 5
  • Cook Time: 12


  • Serving Size: 1
  • Calories: 545

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