Sweet red pepper, zesty lime & fresh mint send this Thai-style beef to dizzying heights of scrumptiousness. Steamed basmati means you’re able to relish every drop of this coconut-laced wonder. Hold on Thai-t!
Steamy Thai Red Beef Curry
Steamy Thai Red Beef Curry
with white basmati rice & spinach
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Beef
- Free-Range Beef Rump
- Fresh Mint
- Lime Juice
- Lite Coconut Milk
- Pickled Bell Peppers
- Spinach
- Thai Red Curry Paste
- Vegetable Stock
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
NICE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
BROWNED Beef
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the rump strips for 1-2 minutes per side until browned.
WOK ON!
Return the pan or wok to medium heat with a drizzle of oil. When hot, fry the chopped peppers for 2-3 minutes until soft, shifting occasionally. Add ⅔ of the curry paste (to taste). Sauté for 1-2 minutes until fragrant, stirring frequently. Add the coconut milk, the stock and 75ml of water. Simmer for 3-4 minutes until slightly reduced.
HERE COMES THE FINISH LINE
Once the sauce has reduced, add the browned rump strips. Simmer for 1-2 minutes until the Beef is cooked through. For a spicier curry, add the remaining curry paste. In the final 1-2 minutes, add ½ the rinsed Spinach. Season with a sweetener of choice, salt, pepper, and the lime juice (to taste). If the consistency is too thin for your liking, reduce for a bit longer.
DISH UP
Make a bed of the remaining Spinach. Top with the steaming white basmati rice and load it up with the Thai red beef curry. Garnish with the picked mint leaves. Well done, Chef!
NICE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
BROWNED Beef
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the rump strips for 1-2 minutes per side until browned.
WOK ON!
Return the pan or wok to medium heat with a drizzle of oil. When hot, fry the chopped peppers for 2-3 minutes until soft, shifting occasionally. Add ⅔ of the curry paste (to taste). Sauté for 1-2 minutes until fragrant, stirring frequently. Add the coconut milk, the stock and 150ml of water. Simmer for 4-5 minutes until slightly reduced.
HERE COMES THE FINISH LINE
Once the sauce has reduced, add the browned rump strips. Simmer for 1-2 minutes until the Beef is cooked through. For a spicier curry, add the remaining curry paste. In the final 1-2 minutes, add ½ the rinsed Spinach. Season with a sweetener of choice, salt, pepper, and the lime juice (to taste). If the consistency is too thin for your liking, reduce for a bit longer.
DISH UP
Make a bed of the remaining Spinach. Top with the steaming white basmati rice and load it up with the Thai red beef curry. Garnish with the picked mint leaves. Well done, Chef!
NICE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
BROWNED Beef
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the rump strips for 1-2 minutes per side until browned. You may need to do this in batches.
WOK ON!
Return the pan or wok to medium heat with a drizzle of oil. When hot, fry the chopped peppers for 3-4 minutes until soft, shifting occasionally. Add ⅔ of the curry paste (to taste). Sauté for 1-2 minutes until fragrant, stirring frequently. Add the coconut milk, the stock and 225ml of water. Simmer for 6-7 minutes until slightly reduced.
HERE COMES THE FINISH LINE
Once the sauce has reduced, add the browned rump strips. Simmer for 2-3 minutes until the Beef is cooked through. For a spicier curry, add the remaining curry paste. In the final 2-3 minutes, add ½ the rinsed Spinach. Season with a sweetener of choice, salt, pepper, and the lime juice (to taste). If the consistency is too thin for your liking, reduce for a bit longer.
DISH UP
Make a bed of the remaining Spinach. Top with the steaming white basmati rice and load it up with the Thai red beef curry. Garnish with the picked mint leaves. Well done, Chef!
NICE RICE
Rinse the rice and place in a pot over medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork.
BROWNED Beef
Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the rump strips for 1-2 minutes per side until browned. You may need to do this in batches.
WOK ON!
Return the pan or wok to medium heat with a drizzle of oil. When hot, fry the chopped peppers for 3-4 minutes until soft, shifting occasionally. Add ⅔ of the curry paste (to taste). Sauté for 1-2 minutes until fragrant, stirring frequently. Add the coconut milk, the stock and 300ml of water. Simmer for 6-7 minutes until slightly reduced.
HERE COMES THE FINISH LINE
Once the sauce has reduced, add the browned rump strips. Simmer for 2-3 minutes until the Beef is cooked through. For a spicier curry, add the remaining curry paste. In the final 2-3 minutes, add ½ the rinsed Spinach. Season with a sweetener of choice, salt, pepper, and the lime juice (to taste). If the consistency is too thin for your liking, reduce for a bit longer.
DISH UP
Make a bed of the remaining Spinach. Top with the steaming white basmati rice and load it up with the Thai red beef curry. Garnish with the picked mint leaves. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Steamy Thai Red Beef Curry?
The preparation time for Steamy Thai Red Beef Curry with white basmati rice & spinach is between 10 and 25 minutes.
What is the total time required to make Steamy Thai Red Beef Curry with white basmati rice & spinach?
The total time required to make Steamy Thai Red Beef Curry with white basmati rice & spinach is between 25 and 40 minutes.
How many servings does Steamy Thai Red Beef Curry provide?
4 servings
What are the main ingredients in Steamy Thai Red Beef Curry?
Beef, Free-Range Beef Rump, Fresh Mint, Lime Juice, Lite Coconut Milk, Pickled Bell Peppers, Spinach, Thai Red Curry Paste, Vegetable Stock, White Basmati Rice
What is the nutritional information of Steamy Thai Red Beef Curry?
Calories: 794, Carbs: 76 grams, Fat: grams, Protein: 43.5 grams, Sugar: 6.1 grams, Salt: 992 grams
How do I prepare Steamy Thai Red Beef Curry?
BROWNED BEEF: Place a pan or wok over medium-high heat with a drizzle of oil. When hot, fry the rump strips for 1-2 minutes per side until browned. DISH UP: Make a bed of the remaining spinach. Top with the steaming white basmati rice and load it up with the Thai red beef curry. Garnish with the picked mint leaves. Well done, Chef! NICE RICE: Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for 10 minutes. Drain if necessary and fluff up with a fork. WOK ON!: Return the pan or wok to medium heat with a drizzle of oil. When hot, fry the chopped peppers for 2-3 minutes until soft, shifting occasionally. Add ⅔ of the curry paste (to taste). Sauté for 1-2 minutes until fragrant, stirring frequently. Add the coconut milk, the stock and 150ml of water. Simmer for 4-5 minutes until slightly reduced. HERE COMES THE FINISH LINE: Once the sauce has reduced, add the browned rump strips. Simmer for 1-2 minutes until the beef is cooked through. For a spicier curry, add the remaining curry paste. In the final 1-2 minutes, add ½ the rinsed spinach. Season with a sweetener of choice, salt, pepper, and the lime juice (to taste). If the consistency is too thin for your liking, reduce for a bit longer.
What should be prepared from my kitchen to make Steamy Thai Red Beef Curry?
Beef, Free-Range Beef Rump, Fresh Mint, Lime Juice, Lite Coconut Milk, Pickled Bell Peppers, Spinach, Thai Red Curry Paste, Vegetable Stock, White Basmati Rice
How many calories does Steamy Thai Red Beef Curry have?
794 calories
How much fat content does Steamy Thai Red Beef Curry have?
grams
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