CrossFit Tri-County


Thursday, October 11 – Thai Beef Curry


  • 1 kg beef
  • 2 onions
  • 6 cloves of garlic
  • can of coconut milk
  • 1 tablespoon chopped ginger
  • 1 tablespoon chilli paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon tumeric
  • 2 tablespoons lemon juice
  • 2 teaspoons ground coriander
  •  4 citrus leaves
  • 3 strips of lemon rind
  • 2 tablespoons fish sauce

Cooking Steps

Cut beef into cubes Put onions, garlic, ginger, chilli and coconut milk in blender. Blend until smooth. Pour into saucepan, with remaining ingredients except honey. Mix well and add beef, bring to boil. Reduce heat to slow bubble and cook uncovered for 2-3 hours, or place in slow cooker for day. When oil seperates from gravy stir. Allow meat to fry in oily gravy until it is dark, brown and tender. Serve with vegetables.

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