Beef red curry

Beef red curry

Ingredients

10 serves

15 serves

25 serves

Rice, long grain, raw

400g

600g

1kg

Vegetable oil

20mL

30mL

50mL

Beef, lean, cut into strips

1kg

1.5kg

2.5kg

Onion, sliced

350g

535g

900g

Red curry paste

80mL

125mL

200mL

Chicken stock, reduced salt

350mL

525mL

875mL

Pumpkin, diced

1.3kg

2kg

3.3kg

Carrot, chopped

150g

225g

350g

Zucchini, chopped

200g

300g

500g

Red capsicum, chopped

375g

550g

925g

Lemon rind, grated

2 tablespoons

3 tablespoons

5 tablespoons

Evaporated milk, coconut flavour, reduced fat

700mL

1 litre

1.7 litres

Spinach leaves, chopped

700g

1kg

1.7kg

 

Method

  1. Cook rice according to packet instructions.
  2. Heat half the oil in a large saucepan over high heat.
  3. Add beef and stir-fry for 3 minutes, then turn onto a plate.
  4. Add remaining oil to saucepan, add onion and cook until transparent. 
  5. Lower heat to medium, add curry paste and cook for 2 minutes or until aromatic.
  6. Stir through stock, beef, pumpkin, carrot, zucchini, capsicum and lemon rind.
  7. Simmer for 10 to 15 minutes until pumpkin is soft, adding water if needed.
  8. Add evaporated milk and spinach and cook until heated through. Do not boil.
  9. Serve with rice.

 

Tips

  • Try serving with wholemeal flat breads instead of rice for something different
  • Swap the vegetables depending on the season and what you have in stock, such as potatoes, peas, broccoli, cauliflower of eggplant.
  • Swap the chicken stock for vegetable and the beef for chickpeas to make this recipe vegetarian.

 

Healthy Choices category: GREEN (Best choice)

 

This recipe has been adapted with permission from Nutrition Australia.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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