Spicy Thai Beef Curry

Make on Fresco
Serves 4-6 Prep Time 10 minutes   Cook Time 55 minutes   Rated:

Simple in the extreme; this curry is amazing. I needed more beef in my diet…lots going on right now. (Seriously, you have NO idea!) I really needed to have something hot and spicy, and well, beefy. (Just ask my husband!)

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  • Curry Powder
  • 2 Teaspoons coriander seeds
  • 2 Teaspoons cumin seeds
  • 1 Teaspoon cardamon seeds
  • 1 Piece star anise
  • 1 Pinch pink salt flakes BUY
  • Curry paste
  • 3 large dried red chilli soaked in boiling water for 10 minutes
  • 1 Handful coriander roots (keep leaves for curry)
  • 1 red onion, halved
  • 6-8 cloves of garlic
  • 1 Piece galangal (thumb sized) or young ginger
  • 2 stalks of lemongrass, white part only
  • A little of the water from soaking the chillies
  • Curry
  • 1300 Grams gravy beef, cubed
  • 400 Milliliters coconut cream Recipe
  • 50 Grams fish sauce
  • 50 Grams coconut sugar
  • 50 Grams roasted and salted crushed peanuts plus some more for garnish
  • Coriander leaves from paste, reserve some for garnish
  • coconut cream to serve Recipe
  • Lime juice to taste



To make curry powder place all ingredients except salt into a hot fry pan and dry roast for a few minutes on Induction 6 until fragrant. Cool slightly before placing into Thermomix bowl with salt and milling 20 sec/speed 10.


Add all curry paste ingredients to the Thermomix bowl and chop 6 sec/speed 6. Saute 10 min/Varoma(120ºC)/speed 2. Blend 30 sec/speed 6, stopping to scrape down sides of bowl as necessary.


To make curry, place all ingredients except garnishes into Thermomix bowl and cook 45 min/100ºC/Reverse/speed 1.


Serve over rice with lime wedges, coriander leaves and remaining crushed peanuts.

I mean, it’s really that simple…isn’t it?

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