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Summer Beef Curry

Summer Beef Curry

30ml oil

1 red onion, sliced

500g beef cubes

10-20ml Red Thai curry paste or medium curry paste

25ml fresh ginger, finely grated

250ml beef stock

1 can coconut milk

10ml cornflour, slaked in 30ml milk

300g assorted cooked vegetables such as green beans, yellow patty pans, butternut, sugar snap peas

salt and black pepper

15ml lime or lemon juice

45ml cream


To Serve:

30g flaked almonds or coconut shavings, toasted

10g fresh coriander leaves

220g Tastic Parboiled Rice, cooked (approx. 600g cooked weight)

  1. Heat the oil in a pan and fry the onion for 4 minutes.
  2. Add the beef and brown on all sides.
  3. Stir in the curry paste and ginger and cook for 2 minutes.
  4. Add the beef stock and coconut milk and simmer for 30-40 minutes, or until the beef is tender
  5. Increase the heat and stir in the cornflour mixture and cook for 3-4 minutes, or until thickened.
  6. Add the cooked vegetables and cream and heat through.
  7. Season to taste and stir in the lime juice.
  8. Top with toasted almonds or coconut shavings and fresh coriander.
  9. Serve with Tastic Parboiled Rice.
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