Thai beef curry
Please log in to save or rate.
Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$4.65 per serve
(at time of publication)
Full ingredients list:
1 tablespoon canola oil
1 medium onion, chopped
1 cup (75g) sliced mushrooms
2 tablespoons red curry paste
1 cup (250ml) light coconut cream
1/2 cup reduced-salt beef stock
500g lean beef, cubed
1 cup frozen green beans
4 kaffir lime leaves, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons grated lemon rind
1 tablespoon soft brown sugar
2 tablespoons chopped fresh coriander
4 cups steamed rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat oil in a wok or large frying pan. Add onion and mushrooms and cook for 2–3 minutes. Add curry paste. Cook, stirring, for 1 minute.
Step 2 Add coconut cream and stock. Bring to the boil. Add beef pieces, beans and lime leaves. Stir to combine. Reduce heat. Cover and simmer for 20–25 minutes, or until beef is tender.
Step 3 Add fish sauce, lime juice, lemon rind and brown sugar. Stir to combine. Sprinkle with coriander just before serving. Serve with steamed rice.
If kaffir lime leaves are unavailable, just add another tablespoon of lime juice.
About this recipe
First published: April 2009