Food 4 Life - Thai red beef curry

05 September 2010

Preheat the oven to 140°C/ 275^oF/gas mark 1

You will need a large flameproof casserole dish

Ingredients:

4 tsps of groundnut oil
600g Northern Ireland Farm Quality Assured lean braising steak, cut into 5cm pieces
1 red onion, chopped
1 tsp Thai red curry paste

500g chopped tomatoes

3 tsps of sweet chilli sauce

Juice of ½ a lime

10g coriander, stalks and leaves, chopped

100g sugar-snap peas, sliced

100g French green beans, sliced

Method:

Heat half of the oil in a large flameproof casserole dish. Brown the beef in batches over a medium-high heat, adding a little extra oil if needed, then set the meat aside on a plate.

Heat the rest of the oil, add the onions and fry gently for 10 minutes until very soft and light brown, add the curry paste, tomatoes, sweet chilli sauce, lime juice, coriander, beef. Cover and place in a heated oven for 1 hour, uncovering for the last 15 minutes to add the sliced sugar snap peas, green beans and to thicken up the sauce a little.

To serve:

Serve with steamed jasmine rice.