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sea salt and freshly ground black pepper

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Saturday-night Thai red beef curry

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Saturday-night Thai red beef curry

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

700g Woolworths free-range rib-eye steak
sea salt and freshly ground black pepper, to taste
2 T olive oil
80g sachet Woolworths red Thai curry paste
400ml can coconut milk
1 cup beef stock
lime juice, to taste
sesame oil, to taste
soya sauce, to taste
1x 375g Woolworths Easy to Cook brown mushroom stir-fry mix
Woolworths basmati rice, to serve

Method

1. Season the steak with sea salt and freshly ground black pepper, then fry in 1 T olive oil in a hot pan. Cook until a golden crust forms, about 3 minutes, then repeat on the other side. Remove from the heat and set aside to rest.

2.Heat the remaining olive oil in a small saucepan. Add the red Thai curry paste and fry, stirring, for 1 minute.

3. Add the coconut milk and beef stock and bring to a simmer. Add a generous squeeze of lime juice to taste and cook until reduced by half.

4. Season with a drizzle of toasted sesame oil and a dash of soya sauce to taste.

5. Wok-fry the brown mushroom stir-fry mix and serve in bowls with Woolworths basmati rice and the sliced steak.

Find more Thai recipes here.