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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Sumptuous Thai Beef Curry?
The preparation time for Sumptuous Thai Beef Curry with pak choi, noodles & cashew nuts is between 30 and 45 minutes.
What is the total time required to make Sumptuous Thai Beef Curry with pak choi, noodles & cashew nuts?
The total time required to make Sumptuous Thai Beef Curry with pak choi, noodles & cashew nuts is between 45 and 60 minutes.
How many servings does Sumptuous Thai Beef Curry provide?
4 servings
What are the main ingredients in Sumptuous Thai Beef Curry?
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
What is the nutritional information of Sumptuous Thai Beef Curry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Sumptuous Thai Beef Curry?
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. 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. 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. 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!
What should be prepared from my kitchen to make Sumptuous Thai Beef Curry?
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
How many calories does Sumptuous Thai Beef Curry have?
calories
How much fat content does Sumptuous Thai Beef Curry have?
grams
Woolies Products in this dish
