Light red curry of beef brisket recipe

This dish is delicious served with additional fresh rice noodles or with steamed jasmine rice. You will need to reserve the braising juices from the beef braise to make the curry.

This recipe is from "New Thai Food" by Martin Boetz, publised by Hardie Grant Books. The full recipe and the book are available at

Photography (c) Jeremy Simons.


  • 60ml coconut oil or canola oil
  • 3 tablespoons Red curry paste
  • 60g palm sugar, shaved
  • 60ml fish sauce
  • 5 kaffir lime leaves
  • 4 long red chillies, seeded and julienned, plus extra to garnish
  • 15g thai basil leaves, plus extra leaves to garnish
  • 2 1/2 tablespoons light soy sauce
  • 100g fresh uncut rice noodles, cut into 5 mm strips

Beef Braise

  • 60ml coconut oil or canola oil
  • 600g beef brisket
  • 500ml coconut milk
  • 200ml Chicken stock
  • 1 lemongrass stem, bruised along its length
  • 2 kaffir lime leaves
  • 3 cm piece fresh galangal, peeled and sliced
  • 100g palm sugar, shaved
  • 100ml fish sauce
  • 100ml oyster sauce


See the full method at

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