Pan-roasted yellow beef curry
6
Easy
20 minutes
20 minutes
This is it. The rib-sticking warmth of a fragrant, spicy curry without the chopping marathon or long cooking time. Make the most of Woolies’ Asian range, some prepped greens and a beef cut that is ready in minutes, and you’ll have this on the table in under an hour – all winter long
Ingredients
Method
- 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
Ingredients
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.
Photographer: Myburgh Du Plessis
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