Baby tomatoes, pickled bell peppers, creamy cashews, and zesty lime send this Thai-style beef to dizzying heights of scrumptious! Flowing over high-fiber brown basmati to mop up every drop of this coconut cream wonder.
Steamy Thai Red Beef
Steamy Thai Red Beef
with pickled peppers, brown basmati & toasted cashews
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Brown Basmati Rice
- Cashew Nut Pieces
- Coconut Cream
- Free-Range Beef Schnitzel (without crumb)
- Fresh Coriander
- Lime
- Limes
- Pak Choi
- Pickled Bell Peppers
- Thai Red Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 200ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 25ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 3-4 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill a bowl with brown basmati and smother in the Thai red beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
Brown Basmati Rice - 100ml
Pak Choi - 100g
Cashew Nut Pieces - 10g
Free-range Beef Schnitzel (without crumb) - 150g
Thai Red Curry Paste - 15ml
Coconut Cream - 100ml
Vegetable Stock - 5ml
Baby Tomatoes - 100g
Pickled Bell Peppers - 25g
Lime - 1
Fresh Coriander - 4g
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill some bowls with brown basmati and smother in the Thai red beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
Brown Basmati Rice - 200ml
Pak Choi - 200g
Cashew Nut Pieces - 20g
Free-range Beef Schnitzel (without crumb) - 300g
Thai Red Curry Paste - 30ml
Coconut Cream - 200ml
Vegetable Stock - 10ml
Baby Tomatoes - 200g
Pickled Bell Peppers - 50g
Lime - 1
Fresh Coriander - 8g
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 50ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 4-5 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill some bowls with brown basmati and smother in the Thai red beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
Brown Basmati Rice - 200ml
Pak Choi - 200g
Cashew Nut Pieces - 20g
Free-range Beef Schnitzel (without crumb) - 300g
Thai Red Curry Paste - 30ml
Coconut Cream - 200ml
Vegetable Stock - 10ml
Baby Tomatoes - 200g
Pickled Bell Peppers - 50g
Lime - 1
Fresh Coriander - 8g
NOURISHING GRAIN
Rinse the rice and place in a pot. Submerge in 800ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes until cooked and tender. Drain on completion if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
LEAVES & NUTS
Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SEAL THE BEEF
Pat the beef dry with paper towel and slice into 1-2cm thick strips. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the strips for 1-2 minutes per side until browned but not cooked through. Remove from the pan and set aside.
CURRY BEGINNINGS
Return the pan or wok to a medium heat with another drizzle of oil. When hot, sauté the pak choi stems for 2-3 minutes. Add in ⅔ of the curry paste (or to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut cream and 100ml of water. Stir through the stock and the halved baby tomatoes and allow to simmer for 6-7 minutes until thickened slightly.
CURRY FINISHINGS
Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 4-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.
DISH UP AND WARM UP
Fill some bowls with brown basmati and smother in the Thai red beef curry. Sprinkle over the chopped, toasted cashews and garnish with the rinsed coriander leaves. Wow!
Brown Basmati Rice - 400ml
Pak Choi - 400g
Cashew Nut Pieces - 40g
Free-range Beef Schnitzel (without crumb) - 600g
Thai Red Curry Paste - 60ml
Coconut Cream - 400ml
Vegetable Stock - 20ml
Baby Tomatoes - 400g
Pickled Bell Peppers - 100g
Limes - 2
Fresh Coriander - 15g
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