Ingredients:

  • 2 Tbsp Vegetable or Coconut Oil
  • 25 lb Lean Beef Mince (Ground Beef)
  • 2 large Banana Shallots (or small Red Onion), finely diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Fresh Ginger, grated or finely minced
  • 2–3 medium Red Bird’s Eye Chillies, sliced (adjust to taste)
  • 2 Tbsp Red Curry Paste
  • 4 cups Beef or Chicken Stock (low sodium)
  • 1 standard can (13.5 oz) Full-Fat Coconut Milk
  • 1 tsp Brown Sugar or Palm Sugar, packed
  • 2–3 Tbsp Fish Sauce (to taste)
  • 3 Tbsp Fresh Lime Juice
  • 1/2 cup Fresh Coriander (Cilantro), chopped
  • 3 stalks Spring Onions (Scallions), sliced thinly

Instructions:

  1. Finely dice the shallots, mince the garlic and ginger, and slice the chillies. Heat the oil in the large pot over medium-high heat. Add the beef mince, breaking it up with a spoon. Cook, stirring occasionally, until the mince is deeply browned and crispy, about 6–8 minutes. Remove and discard any excess rendered fat.
  2. Reduce heat to medium. Add the diced shallots, garlic, ginger, and sliced chillies to the pot. Sauté for 3–4 minutes until softened and fragrant. Add the red curry paste to the pot. Cook for 1 minute, stirring constantly, until the paste is aromatic and darkens slightly (blooming).
  3. Pour in the beef/chicken stock and the can of full-fat coconut milk. Stir well to combine. Add the teaspoon of brown or palm sugar. Bring the soup to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 10–15 minutes, allowing the flavors to fully meld.
  4. Remove the pot off the heat source. Stir in the fresh lime juice and the fish sauce (start with 2 Tbsp and taste). Adjust seasoning for the classic Thai balance of sour, sweet, salty, and spicy. Ladle the hot soup into bowls and garnish generously with fresh coriander and thinly sliced spring onions.