Thai Style Red Curry Beef Jerky

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“Idea I had of using a Thai style red curry to make a jerky. I'm not confident on long-term storage of this recipe so would recommend keeping refrigerated and using in a week or so. Preparation time does not include the marinating time. Leaving the seeds in the chili makes it quite hot, unless you really like a fair bit of heat you should probably remove the seeds so it's more like a commercial jerky spiciness. Otherwise make sure you have a nice cold beer or two on hand ;-).”
6hrs 30mins

Ingredients Nutrition


  1. Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
  2. Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
  3. Place all ingredients except beef in a food processor and process until a rough paste.
  4. Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
  5. Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
  6. Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
  7. Place foil on a lower rack in the oven to catch fat / marinade.
  8. Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
  9. Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
  10. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

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