thai inspired beef curry
Beef Dishes

My take on a Thai inspired beef curry infused with lemongrass, chilli and kaffir lime leaves

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my take on thai inspired beef curry

My take on a Thai inspired beef curry infused with lemongrass, chilli and kaffir lime leaves

This recipe I used a Thai stock base and added other vegetables to make this I call a soup or casserole.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Beef Dishes, Categories
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 litre Campbell’s Thai stock base
  • 800 grams chuck steak, cut into chunks
  • 2 carrots, chopped thin
  • 2 garlic cloves, sliced
  • 2 cups pumpkin, cut into chunks
  • 1 cup green beans, fresh or frozen
  • 1 medium onion, finely chopped
  • salt to taste

Instructions
 

  • In a large frypan, add 1 tablespoon of oil and cook beef until browned in colour. Cook the remaining meat until it is all cooked.
  • In a stockpot cook onion till soft. Add garlic, carrot and stock base and bring to a boil. Return meat back to stock pot and then turn down to a simmer for 2 hours or until meat is tender.
  • In the last hour add the chopped pumpkin and allow to cook. In last 10 minutes add fresh or frozen beans. Add seasoning to taste.
  • Serve with rice.

Nutrition

Calories: 300kcal
Tried this recipe?Let us know how it was!

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