Thai cuisine is renowned for its vibrant flavours and aromatic spices, and this Stir-Fried Beef with Chili and Roti, or Neua Pad Prik Kap Roti (เนื้อผัดพริกกับโรตี), is no exception.
Combining the rich taste of minced beef with the spicy kick of chili paste, garlic, and ginger, this dish brings a delightful harmony of savoury and spicy notes. The addition of coconut milk and lime juice adds a creamy and tangy dimension, while the optional cream enhances its richness. Served with roti bread for dipping and a side of rice and peas, this meal is a perfect blend of textures and flavours that will transport you to the bustling streets of Thailand.
What makes this recipe truly special is its versatility and ease of preparation. Whether you’re using red curry paste for a traditional touch or tom yum paste for a different flavour profile, the dish is adaptable to your taste preferences. The inclusion of optional vegetables such as bell peppers, carrots, or green beans can add a nutritious and colourful twist. Ideal for a quick weeknight dinner or a weekend feast, this Thai-inspired stir-fry is sure to become a favourite in your culinary repertoire. Enjoy the robust and exotic flavours of Neua Pad Prik Kap Roti, and let your taste buds embark on a delicious journey.
You can substitute the red curry paste with tom yum paste for a slightly different flavour profile.
Feel free to add other vegetables you have on hand, like chopped bell peppers, carrots, or green beans (about 1 cup each). If using vegetables, add them after the beef has browned and cook for a few minutes before adding the curry paste.
Ingredients
- 500 gram minced beef
- 2-3 tablespoons chili paste (adjust amount for spice preference)
- 2 cloves garlic (minced)
- 1 knob ginger (minced)
- 1 large onion (chopped)
- 2 shallots (chopped, optional)
- 1 cup peas
- 1 tablespoon fish sauce (optional or Worcestershire sauce)
- 2 tablespoons brown sugar
- 1 tablespoon red chili flakes (optional)
- 1 tablespoon lime juice
- 400 ml coconut milk
- 1/4 cup cream (optional, for extra richness)
- 1 tablespoon Thai red curry paste (or tom yum paste, optional)
- 2 tablespoon vegetable oil (for frying)
Instructions
- Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chopped onions and shallots (if using) and cook until softened.
- Push the onions to the side and add the minced beef. Break it up with a spatula as it cooks.
- Once the beef is browned, add the minced garlic, ginger, and chili paste. Stir-fry for a minute to release the aromatics.
- Stir in the red curry paste (if using) and cook for another minute.
- Pour in the coconut milk, fish sauce (if using), peas and brown sugar. Bring to a simmer. Reduce the heat and let it simmer for 10 minutes, allowing the flavours to meld.
- Add the red chili flakes and the lime lime juice and adjust seasonings to your taste. If using cream, stir in a splash for extra richness (optional). Be careful not to add too much, or the sauce may curdle.
- Serve the curry hot over steamed Jasmin rice, spooning the curry on top alongside roti bread for dipping.
Nutritional Information
- Per serving
- Energy: 641.5 kcal / 2681 kJ
- Fat: 51.8 g
- Protein: 28.5 g
- Carbs: 17 g
