Thai curry is all about the curry base. Starting with a spicy red curry paste, you will build and develop aromatic flavours as you add spring onion, ginger, garlic, browned beef strips, plump peas & earthy spinach. This is all coated in a rich coconut cream. Served with generous portion of jasmine rice and garnished with herbaceous fresh coriander.
Steamy Thai Red Beef Curry
Steamy Thai Red Beef Curry
with cashew nuts
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef Rump Strips
- Cashew Nuts
- Coconut Cream
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Lemon Juice
- Peas
- Red Curry Paste
- Spinach
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef STRIPS
Place a pot over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot.
CURRY
Return the pot to medium heat with a drizzle of oil if necessary. Fry the spring onion whites until lightly golden, 2-4 minutes (shifting occasionally). Add the curry paste, the ginger, and the garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 5-6 minutes. In the final 1-2 minutes, mix in the Beef strips, the Peas, the Spinach, the lemon juice (to taste), and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the rice, top with the Beef curry, and sprinkle over the nuts. Garnish with a scattering of the spring onion greens and the coriander. Enjoy, Chef!
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef STRIPS
Place a pot over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot.
CURRY
Return the pot to medium heat with a drizzle of oil if necessary. Fry the spring onion whites until lightly golden, 2-4 minutes (shifting occasionally). Add the curry paste, the ginger, and the garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 5-6 minutes. In the final 1-2 minutes, mix in the Beef strips, the Peas, the Spinach, the lemon juice (to taste), and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the rice, top with the Beef curry, and sprinkle over the nuts. Garnish with a scattering of the spring onion greens and the coriander. Enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef STRIPS
Place a pot over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot.
CURRY
Return the pot to medium heat with a drizzle of oil if necessary. Fry the spring onion whites until lightly golden, 4-5 minutes (shifting occasionally). Add the curry paste, the ginger, and the garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 8-10 minutes. In the final 2-3 minutes, mix in the Beef strips, the Peas, the Spinach, the lemon juice (to taste), and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the rice, top with the Beef curry, and sprinkle over the nuts. Garnish with a scattering of the spring onion greens and the coriander. Enjoy, Chef!
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
Beef STRIPS
Place a pot over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot.
CURRY
Return the pot to medium heat with a drizzle of oil if necessary. Fry the spring onion whites until lightly golden, 4-5 minutes (shifting occasionally). Add the curry paste, the ginger, and the garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 8-10 minutes. In the final 2-3 minutes, mix in the Beef strips, the Peas, the Spinach, the lemon juice (to taste), and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the rice, top with the Beef curry, and sprinkle over the nuts. Garnish with a scattering of the spring onion greens and the coriander. Enjoy, 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 cashew nuts is between 15 and 20 minutes.
What is the total time required to make Steamy Thai Red Beef Curry with cashew nuts?
The total time required to make Steamy Thai Red Beef Curry with cashew nuts is between 20 and 25 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 Rump Strips, Cashew Nuts, Coconut Cream, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon Juice, Peas, Red Curry Paste, Spinach, Spring Onion/s, Spring Onions
What is the nutritional information of Steamy Thai Red Beef Curry?
Calories: 989, Carbs: 96 grams, Fat: grams, Protein: 46.7 grams, Sugar: 7.3 grams, Salt: 1151 grams
How do I prepare Steamy Thai Red Beef Curry?
DINNER IS READY: Make a bed of the rice, top with the beef curry, and sprinkle over the nuts. Garnish with a scattering of the spring onion greens and the coriander. Enjoy, Chef! CURRY: Return the pot to medium heat with a drizzle of oil if necessary. Fry the spring onion whites until lightly golden, 2-4 minutes (shifting occasionally). Add the curry paste, the ginger, and the garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut cream and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly reduced and thickening, 5-6 minutes. In the final 1-2 minutes, mix in the beef strips, the peas, the spinach, the lemon juice (to taste), and seasoning. Remove from the heat. BEEF STRIPS: Place a pot over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Steamy Thai Red Beef Curry?
Beef Rump Strips, Cashew Nuts, Coconut Cream, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon Juice, Peas, Red Curry Paste, Spinach, Spring Onion/s, Spring Onions
How many calories does Steamy Thai Red Beef Curry have?
989 calories
How much fat content does Steamy Thai Red Beef Curry have?
grams
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