Slow Cooked Thai Red Beef Curry
3 Review(s)
1 ¼ - 1 ½ hours 10 minutes
Prep : 10 minutes Cook: 1 ¼ - 1 ½ hours
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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.
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4 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.
1
2 Tbsp peanut oil
2
500 g beef blade or chuck steak, cut into 2cm pieces
3
210 g pouch Wattie’s Wok Creations Thai Red Curry Simmer Sauce
4
½ cup coconut milk
5
2 kaffir lime leaves, torn
6
100 g fresh green beans, trimmed and halved
7
½ red capsicum, deseeded and thinly sliced
8
1 handful fresh coriander leaves, chopped
9
¼ cup roasted peanuts, roughly chopped
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How do I make it ?
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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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