Recipe

Tomato and beef curry

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Tomato and beef curry
  • 2 tablespoon oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon grated ginger
  • 1/4 cup tomato paste
  • 750 gram round steak, trimmed and cubed
  • 420 gram can condensed tomato soup
  • 1 cup water
  • 2 potatoes, peeled and diced
  • 2 tablespoon fish sauce
  • 270 millilitre can coconut cream
  • 100 gram green beans, trimmed and halved
  • 1 small red chilli, seeded and chopped
  • coriander leaves, to serve
  • steamed rice, to serve
  • coriander leaves, to garnish

Method

Tomato and beef curry
  • 1
    Heat oil in a large deep frying pan on high.
  • 2
    Saute onion, garlic and ginger for 3-4 minutes, or until onion is tender.
  • 3
    Stir in paste and cook for 1 minute, or until fragrant. Add steak and cook, stirring, for 2-3 minutes, or until well coated.
  • 4
    Add soup, water, potatoes and sauce, and stir to combine.
  • 5
    Simmer, uncovered, for 25-30 minutes, or until beef is tender. Blend in coconut cream.
  • 6
    Add beans and chilli. Simmer, covered, for 5 minutes, or until beans are tender.
  • 7
    Top with coriander leaves and serve with steamed rice. Garnish with coriander leaves.

Notes

This is also delicious made with fish instead of steak. Reduce cooking time to 10 minutes. Curry can be made 1 day ahead.

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