Red Curry Beef Salad

20 minutes
4-6 servings
20 minutes
4-6 servings
This recipe is a spicier version of our Yam Nuea (Thai beef salad). The addition of Red Curry adds flavors of lemon grass and ginger. It’s a great way to use leftover steak for a super salad.


  • 2 tablespoons Fish Sauce
  • 1 tablespoon Red Curry Paste
  • 1/4 cup fresh lime juice
  • 1 tablespoon Garlic Chili Pepper Sauce
  • 1 1/2 lbs grilled tenderloin steak, sliced thinly
  • 1/2 English cucumber, unpeeled* and thinly sliced
  • 1 small red onion, thinly sliced
  • 3 scallions, sliced into thin rounds
  • 4 cloves garlic, finely minced
  • 3 tablespoons fresh chopped cilantro
  • Optional garnish: baby lettuce mix
  • *If using a regular cucumber, peel before slicing.


  1. Heat Fish Sauce with Red Curry (in a microwave or small saucepan) until the curry is easily dissolved and smooth.
  2. Add Red Curry mixture to a large bowl and combine with the lime juice, and Garlic Chili Pepper Sauce. Mix well.
  3. Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss together well.
  4. Serve immediately or chill briefly. Serve as is or mound on a platter of greens.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

You May Also Like