Quick Beef Curry

Quick, fragrant and delicious, this popular Thai dish is sure to become a regular family favourite.  For variation substitute beef with chicken or pork.

Prep Time:
Cook Time:

How to Cook

  1. Heat the oil in a wok or frying pan over medium high heat. Add the beef, and stir fry for 5 minutes. Add the Gregg's Curry Powder, Gregg's Garlic Granules and Gregg's Garam Masala and cook for 30 seconds until fragrant. Add the beans, coconut cream, water and brown sugar and bring to the boil. Reduce the heat and simmer for 5 minutes or until the beef is cooked, stirring occasionally. Add the baby corn and simmer for a further 1 to 2 minutes.
  2. Serve with rice. Garnish with sliced red chilli, if desired.


  • 1 Tbsp oil oil
  • 500 g beef rump steak, sliced
  • 1 tsp Gregg's Curry Powder
  • 1 tsp Gregg's Garlic Granules
  • ½ tsp Gregg's Garam Masala
  • 1 Tbsp Gregg's Red Curry Paste
  • 250 g green beans, sliced
  • 1 cup coconut cream
  • ½ cup water
  • 1 Tbsp brown sugar
  • ½ cup baby corn
  • red chilli, to garnish

Related Recipes