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thai red curry mae ploy

Thai Red Curry Beef w Mae Ploy

Author Sarah Mir


  • ½-1 lb beef tenderloin
  • 2 tbsp mae ploy red curry paste
  • 1 tbsp oil
  • 1 can full fat coconut milk
  • 1 tsp brown sugar
  • 4-6 lime leaves optional, see note
  • One red onion
  • One red pepper
  • Handful of chopped peanuts
  • 8-10 basil leaves


  • - Chop your red pepper and onion into similar similar sized strips or cubes. I cut mine into 1cm cubes. Set aside
  • - Thinly slice the beef tenderloin against the grain
  • - Warm a skillet and add a tbsp. of oil
  • - Add your red curry paste and stir fry for at least two minutes – red curry paste can be unpleasant if it retains its rawness. The color will darken, the smells will heighten. Embrace it
  • - Gently open your can of coconut milk and skim the ‘cream’ off the top with a spoon and add it to the skillet
  • - Cook for another 3 mintues, it will be well combined and the oil will start to separate a little
  • - Add your veggies, lime leaves, and the beef strips and cook for 5-7 minutes. If you overcook the meat it will become tough so pull it out at 5 and gently press with the side of a fork to test for donenessl
  • - Squeeze in a little lime juice, adjust the consistency with water if needed and add the basil.
  • - Serve over rice and scattered with chopped peanuts.


The trick with a red curry is to cook off the rawness of the paste early and then cook the protein + veg until just done. Thinly sliced beef (or for more tenderness veal) is a must. If your pieces are too thick then add the veggies a little later