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Rich Red Thai Curry with Neck Steak
A fragrant red Thai curry featuring tender neck steak in a luscious coconut milk base. Quick to prepare and perfect for a cosy, spicy supper for two.
📖 What is it
A fragrant red Thai curry featuring tender neck steak in a luscious coconut milk base. Quick to prepare and perfect for a cosy, spicy supper for two.
🛒 Ingredients
- ✓ 1 large onion
- ✓ 1 red chilli
- ✓ 2 garlic cloves
- ✓ 20 g coconut oil
- ✓ 150 g rice
- ✓ 2 tbsp red curry paste
- ✓ 300 ml vegetable stock
- ✓ 200 ml coconut milk
- ✓ Salt and pepper, to taste
- ✓ 300 g neck steak
- ✓ 1 tbsp sweet soy sauce
- ✓ 1 bunch flat-leaf parsley
- ✓ 1 lime
📊 Nutritional Information
This red Thai curry beautifully balances the heat of chilli with the creaminess of coconut milk, all paired with juicy, pan-fried neck steak. It’s straightforward to make and ready in just 20 minutes – ideal for those who love a bit of spice without the fuss.
👨🍳 Preparation
- 1
Peel and finely chop the onion. Deseed the chilli and slice it thinly. Finely chop the garlic.
- 2
Heat 10 g of coconut oil in a medium saucepan. Gently sweat half the onion, the chilli, and garlic until translucent.
- 3
Add the rice and stir for a minute until it starts to look translucent.
- 4
Stir in the red curry paste and fry briefly to release the aromas.
- 5
Pour in the vegetable stock and coconut milk, season with salt, and bring everything to a gentle boil.
- 6
Pop on the lid, reduce the heat, and simmer gently for about 20 minutes until the rice is cooked through.
- 7
Meanwhile, slice the neck steak into thin strips.
- 8
Heat the remaining 10 g of coconut oil in a frying pan over high heat and sear the steak strips until nicely browned.
- 9
Turn down the heat, season with salt and pepper, stir in the sweet soy sauce, and let it rest briefly.
- 10
Serve the curry on plates and arrange the neck steak on top.
- 11
Scatter over freshly chopped parsley and serve with lime wedges to squeeze over.
💡 Tips and Variations
- •
For a richer curry, swap regular coconut milk for the full-fat canned variety and marinate the neck steak beforehand in a splash of fish sauce and lime juice for an extra flavour boost.
- •
Pro tip: Using a heavy wok or cast-iron pan ensures even heat distribution and a perfect sear on the meat.
- •
This dish shines thanks to the bold flavours of the red curry paste paired with succulent pork.
- •
Vegetarian option: Replace the neck steak with fried tofu cubes or mushrooms for a meat-free version.
- •
For a different texture, try pork fillet or chicken breast instead of neck steak.
- •
A squeeze of lime juice at the end really lifts the flavours and adds a fresh zing.
- •
To make it vegan and gluten-free, use gluten-free soy sauce and swap the meat for tempeh or seitan.
- •
The secret to this curry is the perfect harmony between spice, creaminess, and a quick, gentle cooking time.
📦 Storage
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a pan or microwave, adding a splash of water or coconut milk to keep the curry moist.
🍷 Pairing
This spicy Thai curry pairs beautifully with German Rieslings from the Mosel or Pfalz, whose crisp acidity and fruity notes complement the heat and creaminess perfectly. Alternatively, a dry Weißburgunder with its subtle minerality works well. For an international twist, try an Italian Vermentino or a French Sauvignon Blanc from the Loire Valley, both offering lively freshness to accompany the dish.
This red Thai curry with neck steak is a wonderfully simple yet flavour-packed dish that brings a taste of the exotic straight to your kitchen. With just a handful of ingredients, you can whip up a comforting meal that’s bursting with spice, creaminess, and tender meat. It’s perfect for a midweek supper or a relaxed weekend treat. Do give it a go and share it with your loved ones – I promise it’ll become a firm favourite in no time!
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