Red Thai Beef Pasta

Red Thai Beef Pasta

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If you like it hot, this pasta dish is for you!. Made with a Thai curry paste and succulent rump steak topped with fresh coriander

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time20 minutes


  • 15 ml Stork Margarine
  • 500 g Beef, cubed
  • 1 Onion, sliced
  • 45 ml Thai red curry paste
  • 1 Red pepper, sliced
  • 400 g Tin coconut milk
  • 300 g Fettucini pasta to serve
  • 1 sachet KNORR Beef Stroganoff Dry Cook-in-Sauce
  • 1 tbsp Fresh coriander leaves to garnish


  • In a large pan, fry beef and onion in Stork margarine until brown.
  • Add Thai red curry paste and fry for 1 minute.
  • Mix contents of sachet of KNORR Beef Stroganoff Dry Cook-in-Sauce with coconut milk and pour into pan.
  • Simmer with the beef until thickened (15-20 minutes).
  • Add the red pepper strips and use fresh coriander leaves to garnish.
  • Serve with fettucini pasta.