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!
White Basmati Rice - 100ml
Free-range Beef Rump - 160g
Pickled Bell Peppers - 30g
Thai Red Curry Paste - 20ml
Lite Coconut Milk - 100ml
Vegetable Stock - 5ml
Spinach - 40g
Lime Juice - 5ml
Fresh Mint - 4g
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!
White Basmati Rice - 200ml
Free-range Beef Rump - 320g
Pickled Bell Peppers - 60g
Thai Red Curry Paste - 40ml
Lite Coconut Milk - 200ml
Vegetable Stock - 10ml
Spinach - 80g
Lime Juice - 10ml
Fresh Mint - 8g
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!
White Basmati Rice - 300ml
Free-range Beef Rump - 480g
Pickled Bell Peppers - 90g
Thai Red Curry Paste - 60ml
Lite Coconut Milk - 300ml
Vegetable Stock - 15ml
Spinach - 120g
Lime Juice - 15ml
Fresh Mint - 12g
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!
White Basmati Rice - 400ml
Free-range Beef Rump - 640g
Pickled Bell Peppers - 120g
Thai Red Curry Paste - 80ml
Lite Coconut Milk - 400ml
Vegetable Stock - 20ml
Spinach - 160g
Lime Juice - 20ml
Fresh Mint - 15g
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