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Thai red curry of beef, cashews & bok choy
Thai red curry of beef, cashews & bok choy
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Indulge in a mouthwatering Thai beef curry that will not disappoint!
Ingredients:
  • 36.80 gm vegetable oil, for cooking
  • 500g piece beef scotch fillet or sirloin
  • 3 140ml cans coconut cream
  • 18.20 gm peanut oil
  • 84.00 gm bottled Thai red curry paste
  • 50g palm sugar or brown sugar
  • 61.00 gm fish sauce
  • 1 bunch baby bok choy, washed, roughly chopped
  • 1/2 red capsicum, de-seeded, cut into thin strips
  • 100g (2/3 cup) cashews, toasted
  • 250.00 ml (firmly packed) fresh coriander leaves
  • Cooked egg noodles, to serve
  • Extra fresh coriander leaves, to garnish
Instructions:
  • Preheat your oven to 180ºC.
  • In a large heavy-based frying pan over medium-high heat, sear beef on all sides in vegetable oil. Transfer beef to a baking tray and roast in a preheated oven for 15-20 minutes for medium-rare or until desired doneness. Remove from oven and set aside.
  • Carefully open the can of coconut cream without shaking it. Transfer the thick top layer of coconut cream into a large heavy-based saucepan along with the peanut oil. Keep the remaining coconut cream aside. Heat the coconut cream and peanut oil over medium-high heat for 5 minutes until the coconut separates and the fat rises to the surface. Stir in the curry paste for 5 minutes until fragrant. Add palm sugar or brown sugar and cook for 1-2 minutes until the sugar dissolves. Mix in the fish sauce and the reserved coconut cream. Bring to a boil, then simmer over medium-low heat, covered, for 5-10 minutes.
  • Cook the bok choy and capsicum for 5 minutes or until the capsicum is slightly softened. Slice the beef thinly across the grain, then cut into strips, discarding any fat or gristle. Add the beef with its juices and cashews, simmer until heated through. Stir in coriander and serve with the egg noodles. Garnish with extra coriander leaves.

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