Name: Thai red beef curry
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4
Ingredients: 1/4 cup vegetable or peanut oil; 500 gram beef chuck steak, cut into 2 cm pieces; 1/3 cup bought red curry paste; 270 millilitre can coconut milk; 270 millilitre can coconut cream; 200 gram green beans, halved diagonally; 1 carrot, peeled, thinly sliced diagonally; 1 red capsicum, thinly sliced; 1 tablespoon brown sugar; 2 tablespoon fish sauce; 1/2 cup basil leaves, plus extra small leaves, to serve; 3 cup cooked jasmine rice, to serve

Thai red beef curry

Turn one of the cheaper cuts of beef into a melt-in-the-mouth tender, flavoursome and hearty meal. Serve with steamed rice.

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Serves 4

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

1/4 cup vegetable or peanut oil

500 gram beef chuck steak, cut into 2 cm pieces

1/3 cup bought red curry paste

270 millilitre can coconut milk

270 millilitre can coconut cream

200 gram green beans, halved diagonally

1 carrot, peeled, thinly sliced diagonally

1 red capsicum, thinly sliced

1 tablespoon brown sugar

2 tablespoon fish sauce

1/2 cup basil leaves, plus extra small leaves, to serve

3 cup cooked jasmine rice, to serve

Method

1.Heat a wok or large deep frying pan over high heat. Add 2 tablespoons of the oil; swirl to coat surface. Stir-fry beef, in batches, for 5 minutes or until browned. Transfer to a heatproof plate.

2.Add remaining oil to wok; swirl to coat surface. Add curry paste; stir-fry for 30 seconds or until fragrant. Return beef and any juices to wok; stir-fry for 1 minute. Add coconut milk and 1 cup water. Bring to the boil. Reduce heat to low; cover. Simmer, stirring occasionally, for 1 hour.

3.Add coconut cream, beans, carrot and capsicum to wok; cook and stir for 5 minutes or until vegetables are tender. Add sugar, fish sauce and basil leaves; stir until combined. Sprinkle with extra basil. Serve with rice.

Vegetarian: Use 500g firm chopped tofu instead of beef. Cooking time will vary. You can swap coconut milk for 1 large crumbled beef stock cube and 3/4 cup water. You’ll need to cook 1 cup of rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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