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Pan-roasted yellow beef curry

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

800 g beef fillet
sea salt and freshly ground black pepper, to taste
1½ T coconut oil
4 T Woolworths Blue Elephant yellow curry paste
1 T Woolworths fresh turmeric
2 x 400 ml cans coconut milk
1 cup chicken stock
2 T fish sauce
1 T brown sugar
2 T Woolworths oyster sauce
jasmine rice or noodles, for serving
Tenderstem broccoli, blanched, for serving
pak choi, blanched, for serving
lime wedges, for serving
Woolworths baby leaves, to garnish
4 T grated fresh coconut, to garnish
Woolworths crispy onion sprinkle, to garnish

Method

1. Preheat the oven to 200°C. Season the fillet, then sear all over in a very hot cast-iron pan.

2. Roast for 10 minutes for medium rare, then cover loosely with tin foil.

3. Heat the coconut oil in a frying pan. Stir in the curry paste and cook for 1 minute. Add the turmeric, then pour in the coconut milk and stock. Add the fish sauce and sugar and simmer for 10 minutes.

4 Brush the fillet with the oyster sauce and slice. Serve on the curry sauce with rice or noodles, broccoli, pak choi and lime wedges, garnished with the baby leaves, coconut and onion sprinkle.

Find more curry recipes here

Photographer: Myburgh Du Plessis

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