Thai Red Beef Curry

Prep Time 4 hrs
Cook Time 12 mins
Total Time 4 hrs 12 mins


  • 400 g braising beef diced
  • Freshly ground black pepper
  • Marinade
  • 4 tablespoons light soy sauce
  • 1 teaspoon ground coriander
  • 300 ml tomato passata
  • 1 small red chilli deseeded and finely chopped
  • 1 lemongrass stalk finely chopped
  • 2 garlic cloves crushed or finely chopped To cook
  • 1 tablespoon coconut oil or oil of your choice
  • 150 ml beef stock or vegetable stock dissolved
  • To serve - Fresh coriander chopped


  • Place the meat in a large bowl that will fit in your fridge and season with pepper, as the marinade contains a lot of soy sauce, there’s really no need to season with salt.
  • Mix the marinade ingredients in a bowl and pour over the seasoned meat, mixing well. Cover with cling film and place in fridge for at least an hour. Ours marinaded for 4 hours or so, you could do this part in the morning or the night before if you want to be organised.
  • Press Sauté, heat the oil. Move the beef with as little marinade as you can to the pot and brown it. If you are making it with more than 400 g we suggest you brown in batches so not to crowd the pot.
  • Deglaze the bottom of the pot by scraping with the help of a wooden spoon and a bit of the stock. Add the rest of the marinade and the stock, stir well, lock the lid in, make sure the vent is pointing to Sealing on Duo models, press Pressure Cook/Manual and programme 12 minutes. At the end you can either do a quick release or a natural release and even let it go to keep warm.


Serve with rice, noodles or courgetti (we’ve tried them with all three and it worked great with all!) and garnish with the fresh coriander.