Dinner ideas

Thai red beef curry

Turn one of the cheaper cuts of beef into a melt-in-the-mouth tender, flavoursome and hearty meal. Serve with steamed rice.
Thai red beef curry
1H 20M
1H 35M



1.Heat a wok or large deep frying pan over high heat. Add 2 tablespoons of the oil; swirl to coat surface. Stir-fry beef, in batches, for 5 minutes or until browned. Transfer to a heatproof plate.
2.Add remaining oil to wok; swirl to coat surface. Add curry paste; stir-fry for 30 seconds or until fragrant. Return beef and any juices to wok; stir-fry for 1 minute. Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to low; cover. Simmer, stirring occasionally, for 1 hour.
3.Add coconut cream, beans, carrot and capsicum to wok; cook and stir for 5 minutes or until vegetables are tender. Add sugar, fish sauce and basil leaves; stir until combined. Sprinkle with extra basil. Serve with rice.

Vegetarian: Use 500g firm chopped tofu instead of beef. Cooking time will vary. You can swap coconut milk for 1 large crumbled beef stock cube and 3/4 cup water. You’ll need to cook 1 cup of rice.


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