Brimming with tender vegies and crunchy peanuts, this flavoursome Thai-inspired fare is sure to hit the spot.
Ingredients
- 60ml (1/4 cup) peanut oil
- 500g beef chuck steak, cut into 2cm pieces
- 2 tablespoons Thai red curry paste
- 1 x 400ml can coconut milk
- 4 large fresh kaffir lime leaves, torn
- 150g green beans, topped, halved
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons smooth peanut butter
- 80g (1/2 cup) roasted peanuts, coarsely chopped
- 1/2 cup fresh coriander leaves
- Steamed jasmine rice, to serve
Method
- Step 1Heat 1 tablespoon of oil in a saucepan over high heat. Add half the beef and cook, stirring, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon of oil and the remaining beef.
- Step 2Heat the remaining oil in the pan over high heat. Add the curry paste. Cook, stirring, for 15 seconds or until aromatic. Stir in the coconut milk, lime leaves and beef. Reduce heat to medium-low. Cover and simmer for 1 hour or until the beef is tender.
- Step 3Stir in the beans and capsicum. Cook for 4 minutes or until the vegetables are just tender. Add the sugar, fish sauce and peanut butter. Stir until well combined. Season with salt and pepper.
- Step 4Sprinkle with the peanuts and coriander. Serve with rice.
- Low carb
- Low sugar
- Lower gi
Nutrition
3005 kj
Energy
57g
Fat Total
22g
Saturated Fat
6g
Fibre
38g
Protein
78mg
Cholesterol
1512.98mg
Sodium
9g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Transporting Tip: Transport the curry in a covered flameproof dish or in an airtight container.
Serving tip: Reheat, uncovered, in the dish or a saucepan over medium heat, stirring occasionally, for 10 minutes or until heated through.
- Author: Jules Jansen
- Image credit: Steve Brown
- Publication: Australian Good Taste
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