Thai Red Highland Beef Curry – Serves 4


  • 600g – 700g Highland Braising Steak
  • 2 table spoons oil (we used rapeseed)
  • 1 large onion
  • 3 table spoons thai red curry paste
  • 200ml coconut milk
  • 400g can chopped tomatoes
  • 1 large red pepper
  • Coriander leaves to garnish

To make Thai Red Highland Beef Curry:

  • Cut the braising steak into 1-inch squares;
  • Heat the oil in a flameproof casserole, add the braising steak in batches and cook over a high heat until browned all over. Lift out with a slotted spoon;
  • Chop the onion, add to the casserole dish and cook for 3 minutes until beginning to brown;
  • Add the thai red curry paste to the casserole dish, stir for 1 minute;
  • Return the braising steak to the casserole dish, add the coconut milk and tomatoes (including the juice);
  • Bring to the boil;
  • Cover and cook in a preheated oven at 150°C (130°C fan) for 2 hours;
  • Cut the pepper into chunks, add to the casserole and cook for a further 30 minutes;
  • Taste for seasoning, garnish with fresh coriander and serve with rice and naan bread.