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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

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