thai inspired beef curry
Beef Dishes

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

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

Recipe by Donna
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This recipe I used a Thai stock base and added other vegetables to make this I call a soup or casserole.

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

Directions

  • 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.

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