Perfect Mary Berry Thai Red Beef Curry for Family Dinners

Sometimes you just want to curl up with a bowl of something warm and deeply satisfying, and this Mary Berry Thai red beef curry is exactly that kind of meal. There’s something almost meditative about the slow cooking process, watching the beef gradually become tender while the spices meld together into this rich, aromatic sauce. The fresh ginger and garlic add brightness, while the yogurt stirred in at the end creates this lovely creamy texture that makes every bite feel like a warm hug. It’s the perfect dish for a lazy weekend afternoon.

Why You’ll Love this Mary Berry Thai Red Beef Curry

If you’re wondering whether you can actually pull off a restaurant-quality curry at home without a culinary degree, this Mary Berry version proves you absolutely can. I find the spice blend absolutely brilliant—cardamom, cinnamon, and cloves create this warm, complex flavor that doesn’t scream “spicy” but whispers sophistication.

The braising steak becomes incredibly tender, practically melting into those aromatic spices. What gets me most? The yogurt stirred in at the end rounds everything out beautifully, preventing that harsh heat some curries pack.

You’re looking at a dish that’s genuinely impressive yet straightforward enough that your kitchen won’t smell like a chemical factory afterward. Plus, it’s the kind of meal that tastes even better the next day.

What Ingredients are in Mary Berry Thai Red Beef Curry?

This Mary Berry Thai Red Beef Curry brings together a carefully selected array of spices, aromatics, and quality proteins to create a restaurant-worthy dish at home. The recipe relies on a blend of warm spices like cardamom, cinnamon, and cloves that form the aromatic base, combined with fresh ginger and garlic for depth. The braising steak serves as the protein foundation, becoming tender and succulent as it simmers in the aromatic broth. Tomatoes, yogurt, and a vibrant red bell pepper round out the dish, adding body, creaminess, and fresh color to the final curry.

Ingredients:

• 3 tbsp sunflower oil
• 8 cardamom pods, split
• 1 inch (2.5cm) piece of cinnamon stick
• 6 cloves
• 8 black peppercorns
• 2 lb (1kg) braising steak, trimmed and cut into 1 inch (2.5cm) cubes
• 1 large onion, chopped
• 2 inches (5cm) piece of fresh ginger, peeled and whole grated
• 4 garlic cloves, crushed
• 4 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• ¼ tsp cayenne pepper or ½ tsp chili powder
• 2½ cups water
• ½ cup full-fat plain yogurt
• 1 × 14 oz (400g) can chopped tomatoes
• 1 large red bell pepper, halved, seeded, and cut into chunks
• 2 tbsp fresh cilantro leaves for garnish

Craving more international flavors? Try our Tex-Mex Chicken for zesty, spice-filled dinner inspiration.

How to Make this Mary Berry Thai Red Beef Curry

1. Preheat your oven to 325°F (170°C). Pour the oil into a large Dutch oven and heat over medium heat. Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the hot oil and cook for 1 minute, stirring constantly, until fragrant and aromatic. Remove the whole spices with a slotted spoon and set them aside on a plate for later.
2. Increase the heat to high and add the beef to the pot in batches, being careful not to overcrowd. Cook each batch until deeply browned on all sides, then lift out with a slotted spoon and transfer to paper towels to drain any excess oil.
3. Add the onion to the same pot and cook over high heat, stirring frequently, for about 3 minutes until it begins to caramelize and turn golden at the edges. Stir in the ginger, garlic, paprika, cumin, coriander, salt, cayenne or chile, and ¼ cup of the measured water. Cook this spice mixture for about 1 minute, stirring constantly, to release the essential oils and deepen the flavors.
4. Return the browned beef and reserved whole spices to the pot. Gradually add the yogurt, stirring continuously to prevent it from curdling. Pour in the remaining water, then add the tomatoes and red bell pepper, stirring to combine everything well.
5. Bring the mixture to a boil on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef becomes melt-in-your-mouth tender and the sauce has thickened beautifully.
6. Remove from the oven and taste, adjusting the seasoning with additional salt if needed. Serve hot over fluffy boiled rice, garnished generously with fresh cilantro leaves for a bright, herbal finish.

Mary Berry Thai Red Beef Curry Recipe

This aromatic spiced beef curry builds complex flavors through whole spices, fresh ginger, and garlic before slow-simmering braising steak until it becomes exceptionally tender in a tomato-based sauce enriched with yogurt. The addition of sweet red peppers in the final stages adds color and texture, while the carefully balanced blend of warm spices creates a comforting dish that's perfect served with rice or naan bread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Thai

Calories: 325

Ingredients Method

Ingredients

  

• 3 tbsp sunflower oil
• 8 cardamom pods split
• 1 inch 2.5cm piece of cinnamon stick
• 6 cloves
• 8 black peppercorns
• 2 lb 1kg braising steak, trimmed and cut into 1 inch (2.5cm) cubes
• 1 large onion chopped
• 2 inches 5cm piece of fresh ginger, peeled and whole grated
• 4 garlic cloves crushed
• 4 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• ¼ tsp cayenne pepper or ½ tsp chili powder
• 2½ cups water
• ½ cup full-fat plain yogurt
• 1 × 14 oz 400g can chopped tomatoes
• 1 large red bell pepper halved, seeded, and cut into chunks
• 2 tbsp fresh cilantro leaves for garnish

Method

 

1. Preheat your oven to 325°F (170°C). Pour the oil into a large Dutch oven and heat over medium heat. Add the cardamom pods, cinnamon stick, cloves, and peppercorns to the hot oil and cook for 1 minute, stirring constantly, until fragrant and aromatic. Remove the whole spices with a slotted spoon and set them aside on a plate for later.
2. Increase the heat to high and add the beef to the pot in batches, being careful not to overcrowd. Cook each batch until deeply browned on all sides, then lift out with a slotted spoon and transfer to paper towels to drain any excess oil.
3. Add the onion to the same pot and cook over high heat, stirring frequently, for about 3 minutes until it begins to caramelize and turn golden at the edges. Stir in the ginger, garlic, paprika, cumin, coriander, salt, cayenne or chile, and ¼ cup of the measured water. Cook this spice mixture for about 1 minute, stirring constantly, to release the essential oils and deepen the flavors.
4. Return the browned beef and reserved whole spices to the pot. Gradually add the yogurt, stirring continuously to prevent it from curdling. Pour in the remaining water, then add the tomatoes and red bell pepper, stirring to combine everything well.
5. Bring the mixture to a boil on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours, or until the beef becomes melt-in-your-mouth tender and the sauce has thickened beautifully.
6. Remove from the oven and taste, adjusting the seasoning with additional salt if needed. Serve hot over fluffy boiled rice, garnished generously with fresh cilantro leaves for a bright, herbal finish.

Mary Berry Thai Red Beef Curry Substitutions and Variations

Since this curry recipe is pretty forgiving, I’ve found that you can swap out ingredients without completely derailing the whole thing. Want to lighten it up? I’d use Greek yogurt instead of full-fat plain yogurt, though you’ll lose some richness.

Swap the braising steak for chicken thighs if beef isn’t your thing, just reduce the cooking time by half. Not a cilantro fan? Parsley works fine, or skip the garnish entirely. I’d substitute the red bell pepper with green ones for less sweetness, or throw in snap peas for crunch.

Ground turmeric can replace paprika if you’re feeling adventurous. The beauty here is the spice base stays solid, so tweaking proteins, vegetables, and herbs won’t mess with the curry’s soul.

What to Serve with Mary Berry Thai Red Beef Curry

Steamed basmati rice is the perfect companion for soaking up all that rich, aromatic sauce and letting the complex spices truly shine. Warm naan bread or soft chapati work wonderfully too, giving you the perfect vehicle for scooping up every delicious bite of tender beef and creamy yogurt sauce.

Balance the warming spices with a cooling cucumber raita made from yogurt, diced cucumber, and fresh mint, or keep things light with a crisp side salad dressed in lemon vinaigrette. Roasted cauliflower or sautéed spinach add lovely texture and nutrition without overwhelming the curry’s bold flavors.

For a more elaborate Indian-inspired feast, fragrant pilau rice studded with cardamom and cinnamon elevates the entire meal, while crispy poppadoms on the side bring that satisfying crunch everyone loves. You might also consider some mango chutney for a sweet and tangy contrast, or pickled onions to cut through the richness. Whatever sides you choose, make sure there’s plenty to go around because once everyone tastes how incredible the curry is, those second helpings will disappear fast!

Final Thoughts

Mary Berry’s Thai red beef curry isn’t just another weeknight dinner—it’s the kind of dish that makes your kitchen smell like you’ve got culinary secrets you’re not sharing. I’d argue this recipe deserves a permanent spot in your rotation because it balances complexity with accessibility. The spice blend doesn’t intimidate, the beef becomes fork-tender, and you’re basically just layering flavors together. Sure, you might overcomplicate things your first attempt, but that’s how we learn, right. What I appreciate most is how forgiving this curry is—adjust the heat level, swap yogurt ratios, experiment with garnishes. You’re building confidence with every batch. This isn’t fancy restaurant cooking requiring pristine technique. It’s honest, satisfying food that tastes like you know what you’re doing.