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Easy Red Curry with Beef

Thai takeaways in less time that it takes the delivery guys

3 - 4

Serves

5 mins

Prep Time

20 mins

Cook Time

Greenlea Butcher Shop

Recipe author

Greenlea Butcher Shop

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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Dairy Free

High Iron

High Protein

Ingredients

Curry

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500g Silver Fern Farms Beef Stir-Fry

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2 cups brown rice

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3 Tbsp red curry paste

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400ml coconut cream

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500g frozen mixed vegetables

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100g mung bean sprouts

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2 Tbsp oil

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salt and pepper

to taste

Method

For the curry

1

Cook the brown rice according to package instructions. Reserve.

2

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.

3

Fry for 5 minutes on medium high heat, turning to sear on all sides.

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4

Add the coconut cream and stir through, scraping the pan to ensure the curry paste combines well.

5

Season to taste with salt and pepper.

6

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.

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7

Remove lid and simmer for a further 5 minutes to reduce the sauce.

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8

Serve on brown rice with bean sprouts on the side or sprinkled on top.

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Nutrition Information per Serving (482g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2970 kJ (710 kcal)

Protein

37.2g

Total Fat

46.5g

Saturated Fat

21.9g

Carbs

32.1g

Sugars

6.9g

Sodium

1212mg

Iron*

5.6mg

* Percentage of recommended daily intake (Aust/NZ)