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Red beef curry
Red beef curry
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up this quick Thai curry in just 10 minutes!
Ingredients:
  • 125ml (1/2 cup) chicken style liquid stock
  • 20.00 gm coconut milk powder mix (Maggi brand)
  • 4.60 gm peanut oil
  • 500g beef fillet, excess fat trimmed, thinly sliced across the grain
  • 1 red onion, halved, cut into thick wedges
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 bunch asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 56.00 gm red curry paste
  • 1 bunch choy sum, ends trimmed, coarsely chopped
  • 21.00 gm fresh lime juice
  • 16.00 gm brown sugar
  • 12.20 gm fish sauce
  • 125.00 ml loosely packed fresh coriander leaves
  • 4 fresh makrut lime leaves, finely shredded
  • Steamed jasmine rice, to serve
Instructions:
  • Blend the stock and coconut milk powder in a small glass or ceramic bowl.
  • In a sizzling wok, heat oil until smoking. Stir-fry half the beef and onion until browned, around 2 minutes. Transfer to a bowl. Repeat with the rest of the beef and onion, heating the wok each time.
  • Heat the remaining oil in the wok until sizzling. Stir in capsicum and asparagus, cook for 1 minute until tender. Stir in curry paste for 30 seconds until fragrant. Add beef, stock, choy sum, lime juice, sugar, and fish sauce. Stir-fry for 2 minutes until choy sum wilts. Remove from heat and mix in half of the coriander and lime leaves. Enjoy!
  • Divide the rice into serving bowls and generously ladle the flavorful curry on top. Finish with a sprinkle of fresh coriander and fragrant lime leaves before serving promptly.

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