Thai red beef curry
Forget takeaways and treat your family to a thai-tastic flavoursome curry made with Northern Ireland Farm Quality Assured lean braising steak. Using a ready-made curry paste it’s a quick and easy treat any time of week.
Prep Time 25 mins
Cooking Time 1.5 hours
Oven temperature Pre-heat to 140ºC/275ºF/gas mark 1, you will need a large flameproof casserole dish
Always wash your hands after handling raw meat
- 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
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.
Serve with steamed jasmine rice.