Beef red curry
Try serving with wholemeal flat breads instead of rice for something different.
Download Recipe
g
Main meal
Ingredients
Serves
people
Method
- Cook rice according to packet instructions.
- Heat half the oil in a large saucepan over high heat.
- Add beef and stir-fry for 3 minutes, then turn onto a plate.
- Add remaining oil to saucepan, add onion and cook until transparent.
- Lower heat to medium, add curry paste and cook for 2 minutes or until aromatic.
- Stir through stock, beef, pumpkin, carrot, zucchini, capsicum and lemon rind.
- Simmer for 10 to 15 minutes until pumpkin is soft, adding water if needed.
- Add evaporated milk and spinach and cook until heated through. Do not boil.
- 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.
Register your interest
"*" indicates required fields