Thai Red Beef Curry

Thai Red Beef Curry preparation time Serves: 4
Thai Red Beef Curry cook time Cook: 15 mins
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    • Large pan/wok
    • Red chopping board
    • green chopping board
    • Chefs knife
    • vegetable knife
    • Garlic crush
    • Tablespoons
    • Serving bowls
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    • 500 g Northern Ireland Farm Quality Rump Steak
    • 1 tbsp Olive oil
    • 1 Red onion
    • 2 Garlic cloves
    • 1 Red pepper
    • 100g Sugar snap peas
    • 100g Green beans
    • 2 tbsp Thai red curry paste
    • 1 tbsp Sweet chilli sauce
    • 1 Tin of chopped tomatoes
    • 1/2 Tin of coconut milk
    • Juice of half a lime
    • Handful of coriander
    • Boiled rice to serve
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    • On a red chopping board, trim any visible fat from the steak. Cut the steak into thin strips. Remember to wash hands thoroughly after handling raw meat.
    • On a green chopping board, peel and thinly slice the onion. Peel and crush the garlic. Remove the stem and seeds from the pepper and cut into strips. Cut the sugar snaps peas in half diagonally. Trim the beans and cut into bite sized pieces. Wash and chop the coriander.
    • Heat the pan until very hot. Add half of the oil then the steak. Fry until brown then remove to a plate. Cover with foil.
    • Reduce the heat under the pan and add the remaining oil. Fry the onion until soft , add the garlic, Thai red curry paste, sweet chilli sauce, tinned tomatoes and coconut milk. Bring to the boil and simmer for 5 minutes.
    • Add the pepper, peas and beans and continue to simmer for a further 5 minutes.
    • Add the steak for a final minute to reheat.
    • Turn off the heat and add the lime juice and coriander.
    • Serve on a bed of rice and sprinkle with the remaining coriander.