Thai Red Beef Curry
Ingredients
- 3 tbsp Mr Chen’s Red Curry Paste
- 400ml Mr Chen’s Coconut Cream (or Coconut Milk)
- 1 tsp Veg oil
- 250g Beef, diced
- 500ml Beef Stock
- 1 Carrot, diced
- 3 Cloves of garlic, crushed
- 1/2 Onion, sliced
- 1/2 Red capsicum, sliced
- 1 tsp Lime juice
- 1 tbsp Palm Sugar
- 1 tsp Fish sauce
- 100g Snow Peas
- Few sprigs Coriander for garnish
Suitable Products
Method
1
Heat the oil in a large pan over high heat and add beef. Cook for 2-3 min until browned on all sides, then remove and set aside.
2
Add vegetables and cook for a few minutes, add Mr Chen’s red curry paste and cook for around 1-2 min to release the fragrance.
3
Add your beef back into the pot, with beef stock, coconut cream/milk, and bring to boil. Reduce the heat to low and put the lid back on. Let simmer for 2-3 hours until beef is tender.
4
Add snow peas, sugar, lime juice, fish sauce and stir to mix through.
5
Serve with coconut rice, garnished with coriander.
Ingredients
- 3 tbsp Mr Chen’s Red Curry Paste
- 400ml Mr Chen’s Coconut Cream (or Coconut Milk)
- 1 tsp Veg oil
- 250g Beef, diced
- 500ml Beef Stock
- 1 Carrot, diced
- 3 Cloves of garlic, crushed
- 1/2 Onion, sliced
- 1/2 Red capsicum, sliced
- 1 tsp Lime juice
- 1 tbsp Palm Sugar
- 1 tsp Fish sauce
- 100g Snow Peas
- Few sprigs Coriander for garnish
Suitable Products
Method
1
Heat the oil in a large pan over high heat and add beef. Cook for 2-3 min until browned on all sides, then remove and set aside.
2
Add vegetables and cook for a few minutes, add Mr Chen’s red curry paste and cook for around 1-2 min to release the fragrance.
3
Add your beef back into the pot, with beef stock, coconut cream/milk, and bring to boil. Reduce the heat to low and put the lid back on. Let simmer for 2-3 hours until beef is tender.
4
Add snow peas, sugar, lime juice, fish sauce and stir to mix through.
5
Serve with coconut rice, garnished with coriander.
