Red Thai Beef Curry
140 mins (prep 20, cooking 120)
17 ingredients
4 servings
Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

Categories:  lamb~sheep , main-dish , beef , meat , <-4-hours , curries , time-to-make , asian ,
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Serving Size (401.43 g)
Servings 4
Amount per Serving
Calories 654.85 Calories from Fat 444.06
% Daily Value *
Total Fat 49.34g 303.6%
Saturated Fat 21.57g 431.46%
Trans Fat 0.29g %
Cholesterol 155.64mg 207.52%
Sodium 275.1mg 45.85%
Total Carbohydrate 6.49g 8.65%
Dietary Fiber 1.32 g 21.06%
Sugars 3.18 g %
Protein 45.41g 363.29%
Vitamin A 38.71IU% Vitamin C 3.84mg%
Calcium 60.13mg% Iron 3.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef bouillon granules, coconut cream, fresh coriander