Looking for a warming meal to try out this week? This Thai green beef curry has got you covered. Simply top with fresh herbs and enjoy.
Serves44
Cook time1 hr 50 mins1 hour 50 minutes
Prep time30 mins30 minutes
Ingredients
2 tbs peanut oil
1kg Coles Australian Beef Chuck Steak, cut into 3cm pieces
1 brown onion, finely chopped
⅓ cup (100g) Five Tastes Thai Green Curry Paste
2 garlic cloves, crushed
400ml can coconut milk
2 tbs fish sauce
1 tbs grated palm sugar
1 bunch broccolini, trimmed, cut into thirds
150g snow peas, trimmed
2 tbs lime juice
½ cup coriander leaves
steamed jasmine rice, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large saucepan over high heat. Add one-third of the beef and cook, turning, for 2-3 mins until brown all over. Transfer to a plate. Repeat, in 2 more batches, with remaining beef.
Step 2
Heat remaining oil in the pan over medium-high heat. Add onion, and cook, stirring, for 5 mins or until soften. Add curry paste and garlic and cook for 1 min or until fragrant.
Step 3
Return beef to the pan. Add coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, for 45 mins.
Step 4
Add fish sauce and sugar and simmer, uncovered, for 40 mins or until sauce thickens. Stir in broccolini, snow peas and lime juice. Cook, uncovered, for 5 mins or until broccolini is tender. Divide among serving bowls and sprinkle with coriander leaves. Serve immediately with steamed jasmine rice.
