close
Advertisement
Magazine
 

Thai Red Beef Curry

A fast and delicious Thai red beef curry recipe that takes less than 30 minutes to prepare and cook.

Thai Red Beef Curry

Ingredients

  • 500 g lean sirloin steak, thinly sliced across the grain
  • 2 teaspoons vegetable oil
  • 1 clove garlic, crushed
  • 1/2 red capsicum, halved, seeded and thinly sliced
  • 1 cup (90 g) sliced button mushrooms
  • 1 tablespoon red curry paste
  • 1 tablespoon soft brown sugar
  • 1 tablespoon fish sauce
  • 200 ml low-fat coconut milk
  • 2/3 cup (150 ml) salt-reduced beef stock
  • 2 cups (100 g) chopped spinach leaves
  • 1/3 cup (10 g) fresh coriander leaves

Preparation

  1. Combine the steak, vegetable oil and garlic in a bowl, tossing to coat.
  2. Heat a wok or large non-stick frying pan over high heat. Add the steak and stir-fry for 1–2 minutes, or until cooked to your liking. Remove to a plate.
  3. Add the capsicum and mushrooms to the clean wok with a sprinkling of water and steam for 1–2 minutes, or until softened slightly.
  4. Return the steak to the wok, then stir in the curry paste, sugar, fish sauce, coconut milk, stock, spinach and coriander.
  5. Bring to the boil, then reduce the heat and simmer for 1–2 minutes, or until the spinach has wilted.
  6. Serve the curry over a bed of steamed rice, if desired.

Serves 4
Preparation: 10 minutes
Cooking: 10 minutes



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement