eCook Meal
Sumptuous Thai Beef Curry
with pak choi, noodles & cashew nuts
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.
Serving guide
Choose your portion size.
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R185.78
for 4 servings · R46.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Piquanté Peppers needs 100 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 25% of packR14.75
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Schnitzel (without crumb)
- Shredded Cabbage & Julienne Carrot
- Flat Rice Noodles
- Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Schnitzel (without crumb), Cashew Nut, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Lime, 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?
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. 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. 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.
What should be prepared from my kitchen to make Sumptuous Thai Beef Curry?
Beef, Beef Schnitzel (without crumb), Cashew Nut, Coconut Cream, Flat Rice Noodles, Fresh Coriander, Lime, 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