Heat a pan and add both the thick and thin coconut milk, red curry paste, ground coriander, and ground cumin.

Stir-fry over medium heat, alternating between thick and thin coconut milk, until the oil separates and it becomes fragrant.

If the coconut milk has separated and released its oil, you may not need to use all the thick coconut milk.

Add the remaining thin coconut milk (adjust the amount for your preferred curry consistency) and bring to a boil.

Add the simmered beef and stir to let the curry paste absorb into the meat. Let it boil for a while.

Add the ivy gourd and cook until tender (it takes a bit longer to cook).

Season with fish sauce and adjust to taste.

Add Thai basil, spur chilies, and kaffir lime leaves.

Stir to combine and turn off the heat.

The finished curry will have a slight bitterness from the ivy gourd, but it's less bitter than bitter melon.

Thank you for liking "Beef Red Curry with Ivy Gourd"!