Thai Red Curry Beef Manakish

Steps

1. 1

   Mix the dough

   • In a large bowl, whisk together 2.5 cups (312 g) all-purpose flour, 0.5 tsp (2 g) instant yeast, and 0.75 tsp (4 g) fine sea salt.
   • Add 0.75 cup (180 ml) warm water and 2 tbsp (30 ml) olive oil.
   • Stir with a wooden spoon until a shaggy dough forms, then switch to kneading by hand or with a mixer fitted with a dough hook.
   • Knead for 6–8 minutes until smooth and elastic; the dough should be slightly sticky but hold together.

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   Ready when: Dough is smooth, elastic, and slightly sticky

   Tip: Use a stand mixer if you have one; it reduces fatigue and produces a more uniform dough. Do not knead for less than 6 minutes—underworked dough will not rise properly.

2. 2

   First rise

   • Oil the same bowl lightly, place the dough in it, and turn it once to coat.
   • Cover with a damp kitchen towel or plastic wrap.
   • Let it rise at room temperature for 60–75 minutes until it roughly doubles in volume.
   • You should see a few bubbles on the surface when you gently poke it.

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   Ready when: Dough has roughly doubled; gentle poke leaves a slow-fading indentation

   Tip: If your kitchen is cold, place the bowl in an oven with the light on, or warm your bowl with hot water before adding the dough.

3. 3

   Make the curry filling

   • While the dough rises, heat a 9-inch (23 cm) skillet over medium-high heat.
   • Add 0.75 lb (340 g) ground beef and cook, stirring and breaking up the meat with a spoon, for 5–6 minutes until it reaches an internal temperature of 160°F (71°C) and is no longer pink.
   • Drain off excess fat if needed, leaving about 1 tbsp in the pan.
   • Lower the heat to medium, add 2.5 tbsp (40 g) Thai red curry paste, and stir constantly for 1 minute until fragrant.

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   Ready when: Beef reaches 160°F (71°C) internally and is no longer pink; curry paste is fragrant and coats the meat

   Tip: Use an instant-read thermometer to check the beef has reached 160°F (71°C). Stir the curry paste continuously for at least 1 minute so it blooms and releases its oils. Do not let it scorch.

4. 4

   Simmer the curry

   • Add 2 minced garlic cloves and 5 g minced fresh ginger to the pan and stir for 30 seconds until fragrant.
   • Pour in 0.5 cup (120 ml) coconut milk and stir to combine, scraping up any browned bits.
   • Add 0.75 tsp (4 ml) fish sauce and 0.75 tsp (4 g) palm sugar.
   • Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the liquid has reduced by about half and the mixture is thick and clingy.
   • The oil should start to separate from the sauce.

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   Ready when: Sauce is thick and clings to the meat; visible oil separation

   Tip: If the curry is too wet, let it simmer longer. It should be thick enough to spread without running off the dough.

5. 5

   Finish the filling

   • Stir in 0.5 tbsp (8 ml) fresh lime juice and taste.
   • Adjust seasoning with a pinch more fish sauce or lime if needed.
   • The filling should taste balanced: salty, slightly sweet, spicy, and acidic.
   • Remove from heat and let cool for 5 minutes before spreading.
   • You should have about 1 cup (240 ml) of thick, fragrant curry filling.

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   Ready when: Filling has cooled enough to handle; flavors are balanced

   Tip: Do not skip the lime juice—it brightens the heavy curry and beef flavors.

6. 6

   Shape the dough

   • Turn the risen dough out onto a lightly floured work surface.
   • Gently press it into a rough rectangle, about 10×14 inches (25×36 cm).
   • You can use a rolling pin or your hands; be gentle to avoid deflating all the air you've built up.
   • Divide the dough into 4 equal rectangles by cutting it in half lengthwise and then in half widthwise.
   • Each piece will be roughly 5×7 inches (13×18 cm).

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   Ready when: Dough is divided into 4 roughly equal rectangles

   Tip: Handle the dough gently; if it springs back, let it rest for 2–3 minutes before stretching again.

7. 7

   Top and prepare for baking

   • Line a baking sheet with parchment paper.
   • Place the 4 dough rectangles on the sheet, spacing them about 1 inch (2.5 cm) apart.
   • Divide the curry filling into 4 portions and spread about 3–4 tbsp (45–60 ml) onto the center of each rectangle, leaving a 0.5-inch (1.3 cm) border on all sides.
   • If using the optional olive oil, brush the bare dough edges lightly with it.

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   Ready when: All 4 manakish are topped and ready

   Tip: Spread the filling evenly so each manakish bakes evenly. Do not overfill—extra topping will leak off the edges.

8. 8

   Bake until goldenOven 475°F / 245°C

   • Preheat the oven to 475°F (245°C) if you haven't already.
   • Bake the manakish for 12–15 minutes until the edges and bottom are golden brown and the dough is cooked through.
   • The top should look bubbly and slightly caramelized.
   • If the tops brown too quickly (before 12 minutes), you can loosely tent them with foil, but do not cover tightly.

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   Ready when: Edges and bottom are golden brown; dough is set and bubbly on top

   Tip: Do not open the oven door in the first 10 minutes. If your oven runs hot, check at 12 minutes. The bottom should be crispy, not pale.

9. 9

   Cool and finish

   • Remove the manakish from the oven and let them rest on the baking sheet for 2–3 minutes.
   • While still warm, scatter the 0.25 cup (12 g) torn fresh Thai basil over the tops.
   • If using the sliced red chilies, add them now for color and heat.
   • Drizzle with additional olive oil if desired.
   • Serve warm or at room temperature.

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   Ready when: Basil is scattered; manakish is warm or cooled to eating temperature

   Tip: Add the basil after baking to preserve its fragrance and bright color. If added before, it will dry out.

10. 10

    Optional: serve with sides

    • These manakish are hearty enough to eat on their own, but they pair beautifully with a simple cucumber and tomato salad dressed with lime and a pinch of salt, or with a small bowl of plain yogurt mixed with a touch of garlic for dipping.
    • Squeeze extra lime over everything if you like.