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
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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Ingredients
Curry
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
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.
Nutrition Information per Serving (482g)
This nutrition analysis is based on 4 serves. To lower energy and fat content, use a light coconut cream.
Energy
2970kJ (710 kcal)
Protein
37.2g
Total Fat
46.5g
Saturated Fat
21.9g
Carbs
32.1g
Dietary Fibre
8.9g
Sodium
1212mg
Iron
5.6mg
Zinc
4.5mg
Vitamin B12
1.4µg
