Thai red beef curry

Thai red beef curry


2 people made this

About this recipe: Beef is an iron-rich protein source; it also supplies many of the B vitamins as well as zinc. Served in small quantities, with vegetables and grains, lean beef makes a healthy and flavoursome meal.

Janet Mitchell

Serves: 4 

  • 500g lean beef strips
  • 2 teaspoons vegetable oil
  • 1 clove garlic, crushed
  • 1/2 red capsicum, cut in strips
  • 100g button mushrooms, sliced
  • 1 tablespoon red curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 330 ml coconut milk
  • 100g spinach, chopped
  • 20 g fresh coriander leaves
  • Steamed rice (optional)

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Combine the beef, oil and garlic in a small bowl. Heat a wok over high heat. Add the beef strips in small batches and stir-fry for 1 to 2 minutes. Remove each batch when cooked and allow the pan to reheat before frying the next batch.
  2. Add the capsicum and mushrooms to the wok with a sprinkling of water. Steam for 1 to 2 minutes, then return the beef strips.
  3. Stir in the curry paste, brown sugar, fish sauce, coconut milk, spinach and coriander. Toss for 1 to 2 minutes or until heated through. Serve with rice, if liked.

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