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Slow Cooked Thai Red Beef Curry
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Slow Cooked Thai Red Beef Curry

Tender beef and rich curry flavours are easy to achieve with this recipe. The long, gentle simmer allows the flavours to infuse and the meat to become tender. A super tasty meal with low effort.

Makes 4
Prep Time 10 minutes
Cook Time 1 ¼ - 1 ½ hours
Ingredients
2 Tbsp peanut oil
500 g beef blade or chuck steak, cut into 2cm pieces
210 g pouch Wattie's Wok Creations Thai Red Curry Simmer Sauce
½ cup coconut milk
2 kaffir lime leaves, torn
100 g fresh green beans, trimmed and halved
½ red capsicum, deseeded and thinly sliced
1 handful fresh coriander leaves, chopped
¼ cup roasted peanuts, roughly chopped

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Thai Red Curry

Create a fragrant Thai curry with Wattie's WOK Creations Thai Red Curry Sauce. Red chillies with ginger, garlic, coriander and aromatic lemon grass.

Method
Step 1
Heat peanut oil in a heavy based lidded saucepan and brown beef. This maybe best done in 2 batches. Drain off any excess oil. Return the meat to the saucepan.
Step 2
Add Wattie’s Wok Creations Thai Red Curry Simmer Sauce and coconut milk. Stir and bring to nearly boiling. Reduce heat and add kaffir lime leaves. Cover and simmer gently for 1 1/4 hours or until meat is tender.
Step 3
Add green beans and red capsicum and cook a further 5 minutes until vegetables are just cooked. Check seasoning and add a little extra coconut milk if wished.
Step 4
Garnish with freshly chopped coriander and chopped peanuts if wished. Serve with jasmine rice.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp peanut oil
500 g beef blade or chuck steak, cut into 2cm pieces
210 g pouch Wattie’s Wok Creations Thai Red Curry Simmer Sauce
½ cup coconut milk
2 kaffir lime leaves, torn
100 g fresh green beans, trimmed and halved
½ red capsicum, deseeded and thinly sliced
1 handful fresh coriander leaves, chopped
¼ cup roasted peanuts, roughly chopped
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