Easy red curry with beef
Thai takeaways in less time that it takes the delivery guys
Serves
3 - 4
Prep Time
5 mins
Cook Time
20 mins
Cut out the dinner prep by grabbing a packet of beef stir fry strips and transform them into a Thai takeaway classic that the whole family will love. Make the most of frozen vegetables to keep it affordable.
Recipe converted with permission from Greenlea Butcher Shop
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ShareIngredients
500g Silver Fern Farms Beef Stir-Fry
2 cups brown rice
3 Tbsp red curry paste
400ml coconut cream
500g frozen mixed vegetables
100g mung bean sprouts
2 Tbsp oil
salt and pepper
to taste
Method
Cook the brown rice according to package instructions. Reserve.
Heat oil in a hot frying pan. Add the beef strips and stir in red curry paste, arranging beef in a single layer to cook evenly.
Fry for 5 minutes on medium high heat, turning to sear on all sides.
Add the coconut cream and stir through, scraping the pan to ensure the curry paste combines well.
Season to taste with salt and pepper.
Turn heat to simmer and stir in the frozen stir fry vegetable mix. Cover with lid and simmer for 5 minutes until vegetables are cooked.
Remove lid and simmer for a further 5 minutes to reduce the sauce.
Serve on brown rice with bean sprouts on the side or sprinkled on top.
Nutrition Information per Serving (482g)
This nutrition analysis is based on 4 serves. To lower energy and fat content, use a light coconut cream.
