Healthy vegetables bathe in this spicy Thai beef curry, making a complete meal when served on a bed of rice.
Ingredients
- 20ml (1 tablespoon) peanut oil
- 1 onion, chopped
- 3-4 tablespoons Thai masaman curry paste
- 600g diced beef topside or chuck beef
- 1 tablespoon plain flour
- 2 kaffir lime leaves
- 500ml (2 cups) Massel beef stock
- 150ml coconut milk
- 1 carrot, peeled, roughly chopped
- 1 large potato, peeled, cut into chunks
- 125g snow peas
- 20ml (1 tablespoon) fish sauce
- 1 tablespoon chopped fresh coriander
- Steamed jasmine rice, to serve
Method
- Step 1Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 2 minutes. Add curry paste and cook for a few seconds to release the flavours, then add beef and cook for 1-2 minutes, stirring to prevent it from catching. Add flour, lime leaves, stock, coconut milk and carrot and stir to combine. Bring to the boil, then reduce heat to low and cook, covered, for 40 minutes. Add the potatoes and cook, partially covered, for 30 minutes. Add the snow peas, fish sauce and coriander and cook for 1 minute. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1258 kj
Energy
17g
Fat Total
7g
Saturated Fat
3g
Fibre
26g
Protein
36mg
Cholesterol
1198.92mg
Sodium
4g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
0