In a pot or pan, heat the toasted sesame oil or coconut oil. Keep heat to a low. Add the prepared Thai red curry paste. Sauté for a minute on a low flame; stirring often. Add the chopped veggies including white button mushrooms. You can add your choice of vegetables. Stir and mix everything. Now add ½ cup thick coconut milk.
This Thai red beef curry is super quick to make – you can literally prep, cook and serve in less than 30 minutes. Not only that, but it’s ridiculously delicious. I guarantee this will become a regular dish on your meal plans! Is it spicy? Most people assume that Thai red curry is going to be really spicy, owing to the rich red colour.
Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl. Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce.
Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste. Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min. Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender.