Warm up your night and delight the palate with this deliciously more-ish Thai curry. Glassy noodles, topped with a silky curry of pak choi and Free-range beef strips. Finished off with a scattering of toasted cashews and a spicy lime slaw for freshness.
Sumptuous Thai Beef Curry
Sumptuous Thai Beef Curry
with pak choi, noodles & cashew nuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Cashew Nuts
- Coconut Cream
- Flat Rice Noodles
- Free-Range Beef Schnitzel (without crumb)
- Fresh Coriander
- Lime
- Limes
- Pak Choi
- Piquanté Peppers
- Shredded Cabbage & Julienne Carrot
- Thai Red Curry Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the shredded cabbage and julienne carrots into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 2 tsp of olive oil. Toss to combine and season generously with a squeeze of lime juice to taste and a pinch of salt. Set aside until serving.
THAI TIME!
Dilute the stock with 60ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways, and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the beef schnitzel dry with paper towel. When the oil is hot, fry the schnitzel for 1-2 minutes per side until browned but not cooked through. Remove from the pot and season. Keep the pot on the heat and reduce to a medium-high heat. Add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the Thai red curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and coconut cream. Stir to combine, reduce the heat, and let simmer for 10-15 minutes.
WHILE THE CURRY IS SIMMERING...
Place the noodles in a shallow bowl, submerge in boiling water, and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
KEEP CALM AND CURRY ON
Slice the browned beef schnitzel into strips. When the curry has reduced and thickened, add the beef strips (and the remaining Thai red curry paste if you’d like it to be spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef strips are cooked through. Remove from the heat, season to taste, and add a sweetener of choice to taste.
CURRY TO THE MOON
Plate up the glassy noodles, top with the silky loaded curry, and garnish with toasted cashew nuts and the remaining fresh coriander. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 10g
Shredded Cabbage & Julienne Carrot - 100g
Piquanté Peppers - 25g
Fresh Coriander - 4g
Lime - 1
Vegetable Stock - 5ml
Pak Choi - 100g
Free-range Beef Schnitzel (without crumb) - 150g
Thai Red Curry Paste - 15ml
Coconut Cream - 100ml
Flat Rice Noodles - 50g
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the shredded cabbage and julienne carrots into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 3 tsp of olive oil. Toss to combine and season generously with a squeeze of lime juice to taste and a pinch of salt. Set aside until serving.
THAI TIME!
Dilute the stock with 120ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways, and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel. When the oil is hot, fry the schnitzels for 1-2 minutes per side until browned but not cooked through. Remove from the pot and season. Keep the pot on the heat and reduce to a medium-high heat. Add another drizzle of oil if necessary, and fry the pak choi stems for 1-2 minutes until lightly browned. Stir through ½ of the Thai red curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and coconut cream. Stir to combine, reduce the heat, and let simmer for 10-15 minutes.
WHILE THE CURRY IS SIMMERING...
Place the noodles in a shallow bowl, submerge in boiling water, and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
KEEP CALM AND CURRY ON
Slice the browned beef schnitzels into strips. When the curry has reduced and thickened, add the beef strips (and the remaining Thai red curry paste if you’d like it to be spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 2-3 minutes until the vegetables are wilted and the beef strips are cooked through. Remove from the heat, season to taste, and add a sweetener of choice to taste.
CURRY TO THE MOON
Plate up the glassy noodles, top with the silky loaded curry, and garnish with toasted cashew nuts and the remaining fresh coriander. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 20g
Shredded Cabbage & Julienne Carrot - 200g
Piquanté Peppers - 50g
Fresh Coriander - 8g
Lime - 1
Vegetable Stock - 10ml
Pak Choi - 200g
Free-range Beef Schnitzel (without crumb) - 300g
Thai Red Curry Paste - 30ml
Coconut Cream - 200ml
Flat Rice Noodles - 100g
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the shredded cabbage and julienne carrots into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 2 tbsp of olive oil. Toss to combine and season generously with a squeeze of lime juice to taste and a pinch of salt. Set aside until serving.
THAI TIME!
Dilute the stock with 240ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways, and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel. When the oil is hot, fry the schnitzels for 1-2 minutes per side until browned but not cooked through, you may need to do this in batches. Remove from the pot and season. Keep the pot on the heat and reduce to a medium-high heat. Add another drizzle of oil if necessary, and fry the pak choi stems for 2-3 minutes until lightly browned. Stir through ½ of the Thai red curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and coconut cream. Stir to combine, reduce the heat, and let simmer for 15-20 minutes.
WHILE THE CURRY IS SIMMERING...
Place the noodles in a shallow bowl, submerge in boiling water, and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
KEEP CALM AND CURRY ON
Slice the browned beef schnitzels into strips. When the curry has reduced and thickened, add the beef strips (and the remaining Thai red curry paste if you’d like it to be spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 3-4 minutes until the vegetables are wilted and the beef strips are cooked through. Remove from the heat, season to taste, and add a sweetener of choice to taste.
CURRY TO THE MOON
Plate up the glassy noodles, top with the silky loaded curry, and garnish with toasted cashew nuts and the remaining fresh coriander. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 30g
Shredded Cabbage & Julienne Carrot - 300g
Piquanté Peppers - 75g
Fresh Coriander - 12g
Limes - 2
Vegetable Stock - 15ml
Pak Choi - 300g
Free-range Beef Schnitzel (without crumb) - 450g
Thai Red Curry Paste - 45ml
Coconut Cream - 300ml
Flat Rice Noodles - 150g
GO NUTS
Boil the kettle. Place the cashews in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Place ½ of the shredded cabbage and julienne carrots into a bowl. Add the chopped piquanté peppers, ½ of the chopped coriander, lime zest to taste and 3 tbsp of olive oil. Toss to combine and season generously with a squeeze of lime juice to taste and a pinch of salt. Set aside until serving.
THAI TIME!
Dilute the stock with 320ml of boiling water. Separate the pak choi leaves and stems, slice the leaves in half lengthways, and roughly slice the stems. Place a pot over a high heat with a drizzle of oil. Pat the beef schnitzels dry with paper towel. When the oil is hot, fry the schnitzels for 1-2 minutes per side until browned but not cooked through, you may need to do this in batches. Remove from the pot and season. Keep the pot on the heat and reduce to a medium-high heat. Add another drizzle of oil if necessary, and fry the pak choi stems for 2-3 minutes until lightly browned. Stir through ½ of the Thai red curry paste and continue to cook for 1-2 minutes until fragrant. Pour in the diluted stock and coconut cream. Stir to combine, reduce the heat, and let simmer for 15-20 minutes.
WHILE THE CURRY IS SIMMERING...
Place the noodles in a shallow bowl, submerge in boiling water, and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion, toss through some oil to prevent sticking, and set aside for serving.
KEEP CALM AND CURRY ON
Slice the browned beef schnitzels into strips. When the curry has reduced and thickened, add the beef strips (and the remaining Thai red curry paste if you’d like it to be spicier). Stir to combine and add the remaining cabbage, carrots, and pak choi leaves. Cook for a further 3-4 minutes until the vegetables are wilted and the beef strips are cooked through. Remove from the heat, season to taste, and add a sweetener of choice to taste.
CURRY TO THE MOON
Plate up the glassy noodles, top with the silky loaded curry, and garnish with toasted cashew nuts and the remaining fresh coriander. Finish off with a squeeze of lime juice and serve the spicy slaw on the side. Well done, Chef!
Cashew Nuts - 40g
Shredded Cabbage & Julienne Carrot - 400g
Piquanté Peppers - 100g
Fresh Coriander - 15g
Limes - 2
Vegetable Stock - 20ml
Pak Choi - 400g
Free-range Beef Schnitzel (without crumb) - 600g
Thai Red Curry Paste - 60ml
Coconut Cream - 400ml
Flat Rice Noodles - 200g
Woolies Products in this dish
