Instructions
- Heat oil in a large saucepan, add the onion, and cook until soft.
- Add garlic and curry paste. Stir and cook until fragrant.
- Add beef chuck steak to the pan and mix until well coated with the curry paste mixture.
- Stir in liver spread, tomato paste, kaffir leaves, and stock.
- Bring to a boil, then reduce heat. Simmer for 2 hours or until the meat is tender.
Red Beef Curry takes the familiar base of Thai red curry paste and kaffir lime and builds it into a rich, slow-simmered beef dish, but the real twist here is the liver spread stirred in alongside the tomato paste and beef stock. That addition gives the curry a deeper, almost savory-sweet undertone that rounds out the heat and aromatics of the curry paste, so instead of tasting like a straightforward red curry, it lands somewhere richer and more layered. The beef chuck gets two full hours to simmer, which is enough time for it to turn fork-tender and soak up all of that sauce, so by the time it’s done, every piece carries the full weight of the curry’s flavor rather than just being coated in it. It’s a hearty, cold-weather kind of dish that rewards the slow cook time with a sauce that’s thick, complex, and worth spooning generously over rice.
