Packed full of vegetables this hearty Coconut Beef Curry makes a delicious dinner.
Perfect for cool autumn nights, this Coconut Beef Curry is packed full of vegetables and makes a hearty option for dinner.
Time: 45 minutes
- 250g rump steak, thinly sliced.
- 180ml coconut milk
- 1 zucchini, sliced
- 1/2 red capsicum, chopped
- 70g cherry tomatoes
- 2 spring onions, sliced diagonally
- 6 fresh basil leaves
- 1/2 tbsp vegetable oil
- 1/2 tbsp Thai red curry
Heat the oil in a wok over medium heat, then add the curry paste and stir-fry for three minutes or until fragrant. Add beef to wok and stir-fry for a further five minutes or until beef is brown.
Stir the coconut milk into the wok and bring to the boil. Reduce heat and simmer, stirring occasionally for 15 minutes. Add the zucchini, capsicum, tomatoes and spring onions and cook for 10 minutes or until the beef is tender. Stir in the basil leaves and serve.
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