Lifestyle

Red Thai Beef Curry

By: Susan Joy

  • Serves: 4
  • Prep Time: 00:20
  • Cooking Time: 00:45

This main dish is sure to satisfy any meat-loving family! Pumpkin, cauliflower and snowpeas are added to make a tasty, balanced meal.

It’s a curry that can be eaten on its own or served with rice, or riced cauliflower / broccoli. I’ve used rump steak in my Red Thai Curry. It was so tender, and lime juice also helped to tenderize the steak. If you want a more economical meal, blade steak is a great option however you will need to increase the simmering time to 1 hour before adding the vegetables.

Not all curry pastes are created equal. Use a good quality red curry paste to ensure a great flavour and ensure it’s free from additives, preservatives, and vegetable oils (I use the Thai Gourmet brand). The more curry paste you add to the dish, the spicier and more flavourful it becomes, so adjust to your family’s taste buds.

Ingredients

  • 1 Tbsp ghee, or olive oil
  • 500 – 600g lean rump beef steak, or use blade steak for a more economical meal (cut into 3cm cubes)
  • 1 med onion(s), diced
  • 1 heaped tsp minced garlic
  • 1 heaped tsp ginger, minced or grated
  • 2 Tbsp Thai red curry paste, (with no additives)
  • 2 tsp coconut sugar (organic), or 1 1/2 tsp maple syrup
  • Juice from 1 lge lime(s)
  • 2 tsp fish sauce
  • 350ml passata/tomato puree
  • 250ml beef broth/stock
  • 270g can coconut milk, (a thick brand, I use Ayam)
  • 350g flesh of pumpkin, cut into 2cm cubes
  • 1/2 head sml cauliflower, cut into small pieces
  • 100g snowpeas, (slice extra large ones in half)
  • 3/4 tsp fine sea salt, or to taste
  • 1/4 tsp black pepper, ground
  • Garnish with fresh chopped coriander

Directions

Heat a large heavy-based saucepan on medium-high and add the oil. Add the beef and cook, stirring and turning for approximately 5 – 6 minutes.

Push the steak to the sides of the pan once it’s sealed. Add the onion, garlic and ginger to the centre of the pan, and cook, stirring for 1 – 2 minutes.

Add the red curry paste, coconut sugar, lime juice and fish sauce to the pan. Stir everything together well.

Pour in the passata and beef broth and bring to a simmer. Cook covered for 30 minutes if using rump, stirring often. Or for blade steak, simmer for 60 minutes. Cheaper cuts of beef require simmering for longer.

Add the coconut milk and stir through. Then add the pumpkin, making sure it’s covered in the sauce. Pop the cauliflower pieces on top, place the lid back on the pan and bring back to a simmer. Cook for 10 – 15 minutes. Remove the cover and allow the sauce to reduce a little for 5 minutes. Check the vegetables are tender but not falling apart, then stir in the snowpeas to heat through and slightly soften for a couple of minutes.

Serve the curry on its own or with riced cauliflower, broccoli or sweet potato on the side. Garnish with freshly chopped coriander leaves.


Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied

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