Saturday-night Thai red beef curry

Saturday-night Thai red beef curry

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  • 4
  • Easy
  • Dairy free
  • 10 minutes
  • 25 minutes
  • Woolworths Bellevue Pinotage 2017

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

Cooking Instructions

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.

 

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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