Red Beef CurrySeptember 2, 2014
A traditional and healthy beef curry where you choose the heat – enjoy it mild or hot!
Ingredients for two people
|2 tbs||vegetable oil|
|1||long red chilli, finely sliced (optional)|
|1 tbs||red curry paste|
|300 g||beef strips|
|200 ml||coconut milk|
|2 tsp||fish sauce|
|100 g||green beans, trimmed|
|1||red capsicum, thinly sliced|
|1 small handful||coriander, roughly chopped|
For the curry
Heat the oil in a large frying pan (that has a lid) over a medium heat-high heat. For a spicy curry, sauté the chilli and all of the red curry paste for 1 minute until fragrant. For a mild-medium curry, omit the chilli and use half of the red curry paste. Stir in the beef strips and fry for 5 minutes until browned. Add the coconut milk and fish sauce to the pan. Cover it and allow to simmer for 15 minutes.
For the rice
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the vegetables
Once the curry has been simmering away for 15 minutes, add in the beans and capsicum and cook for 5 minutes with the lid off or until the vegetables are just tender but still have a little crunch.
Serve the curry with the rice. Garnish with the coriander if you like.
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