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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.46
for 4 servings · R57.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Red Curry Paste needs 60 mlBlue Elephant Red Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Beef Rump Strips
Shopping
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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?
Cashew Nut, Coconut Cream, Free-range Beef Rump Strips, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Lemon Juice, Pea, Red Curry Paste, Spinach, Spring Onion
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?
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. 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!
What should be prepared from my kitchen to make Steamy Thai Red Beef Curry?
Cashew Nut, Coconut Cream, Free-range Beef Rump Strips, Fresh Coriander, Garlic, Ginger, Jasmine Rice, Lemon Juice, Pea, Red Curry Paste, Spinach, Spring Onion
How many calories does Steamy Thai Red Beef Curry have?
989 calories
How much fat content does Steamy Thai Red Beef Curry have?
grams