Hello again! I haven’t made an appearance in awhile. A lot has happened these past few weeks! Life has a habit of making drastic changes, without warning. Sometimes…that’s a good thing.
I decided to motivate myself and make thai red beef curry for dinner, for the whole family. I have made it a couple of times before, it is quick and easy to prepare but looks like it’s had a lot of effort put into it haha.
- 2 Tbsp peanut oil
- 500g beef blade or chuck steak, cut into 2cm pieces
- 210g pouch Watties Wok Creations Thai Red Curry Simmer Sauce
- 1/2 cup coconut milk
- 2 Kaffir lime leaves, torn
- 100g fresh green beans, trimmed and halved
- 1/2 red capsicum, deseeded and thinly sliced
- Handful fresh coriander leaves, chopped (optional)
- 1/4 cup roasted peanuts, roughly chopped
Heat the peanut oil in a saucepan and brown the beef (don’t fully cook it). I usually cook it in one batch but you can also divide it into two batches if you want to be thorough. Drain off the excess oil and return the meat to the saucepan.
Add Watties Wok Creations Thai Red Curry Simmer Sauce and coconut milk. Stir and bring to nearly boiling. Reduce heat and add the kaffir lime leaves. Cover the saucepan and simmer gently for 1 1/4 hours or until meat is tender.
Add green beans and red capsicum and cook for a further 5 minutes until vegetables are just cooked. You can add a little extra coconut milk if desired!
Garnish with freshly chopped coriander and chopped peanuts (optional) Serve with jasmine rice.
- I didn’t bother adding the kaffir lime leaves. I didn’t know what I was looking for to be honest haha
- You can add salted peanuts or unsalted. If you are a salt lover I recommend the salted peanuts!
- I used lamb this time as I found the chuck steak was a bit chewy! The reason it is one of the suggestions is because it’s more affordable. I have heard chuck steak is good for casseroles!
- You can use basmati rice if you prefer that to jasmine!
Recipe was discovered from food in a minute.