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Thai red beef & peanut curry
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Loaded with tender vegetables and crispy peanuts, this vibrant Thai-inspired dish is a definite crowd-pleaser.
Ingredients:
  • 60ml (1/4 cup) peanut oil
  • 500g beef chuck steak, cut into 2cm pieces
  • 56.00 gm Thai red curry paste
  • 1 x 400ml can coconut milk
  • 4 large fresh makrut lime leaves, torn
  • 150g green beans, topped, halved
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 16.00 gm brown sugar
  • 48.80 gm fish sauce
  • 41.60 gm smooth peanut butter
  • 80g (1/2 cup) roasted peanuts, coarsely chopped
  • 125.00 ml fresh coriander leaves
  • Steamed jasmine rice, to serve
Instructions:
  • In a saucepan over high heat, sizzle 1 tablespoon of oil. Cook half of the beef, stirring, for 5 minutes until beautifully browned. Set aside on a plate. Repeat with another tablespoon of oil and the rest of the beef.
  • - Heat the remaining oil in the pan over high heat until shimmering. - Add the curry paste, stir, and cook for 15 seconds to release its aroma. - Stir in the coconut milk, lime leaves, and beef. - Reduce the heat to medium-low, cover, and simmer gently for 1 hour until the beef is tender.
  • Combine the beans and capsicum, cooking until vegetables are tender, about 4 minutes. Mix in the sugar, fish sauce, and peanut butter until well blended. Season with salt and pepper to taste.
  • Garnish with peanuts and fresh coriander, then plate alongside fluffy rice.

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