Thai Red Curry with Beef
Thai Stew Easy
A generous Thai red curry : sliced beef, zucchini and pepper in a creamy coconut milk sauce, lifted by red curry paste and fish sauce. Finished with fresh basil and served over rice, it makes a comforting dinner with bold flavours.
Dietary summary — not suitable for vegetarian, vegan
- Free fromGluten, Lactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
20 min
Cooking
Ingredients
Onions
1 piece(s)
Beef
Meat
400 g
Rice
240 g
Basil
10 g
Chicken stock
200 ml
Bell Peppers
150 g
Zucchini
200 g
Coconut milk
400 ml
Red curry paste
2 tbsp
Fish sauce
1 tbsp
Preparation steps
1
Cook the rice according to the packet instructions.
2
Heat the sunflower oil in a large skillet over medium heat.
3
Add the chopped onion and sauté until translucent.
4
Add the sliced beef and cook until nicely browned.
5
Add the red curry paste and stir to coat the meat.
6
Pour in the coconut milk and fish sauce, then bring to a boil.
7
Add the diced zucchini and pepper, reduce the heat and simmer for 10 minutes.
8
Adjust the seasoning if needed.
9
Serve the curry over the rice, garnished with fresh basil.
Per serving
637 kcal
Calories
30 g
Protein
58 g
Carbs
32 g
Fat