Red Thai Curry with Minced Beef and Vegetables
Recipe for a Thai-inspired curry with red curry paste, minced beef and plenty of vegetables.
Servings 4 people
Calories 532kcal
Ingredients
- 500 g minced beef
- 2 large carrots
- 2 peppers
- 1 large onion
- 3 cloves garlic
- 3 spring onions, sliced
- 1/2 chilli, adjust to taste depending on its heat
- 1 tin coconut milk - can be replaced with cooking cream
- 100 ml peanut butter
- 2-3 tbsp red curry paste
- 2 tbsp finely grated fresh ginger
- 2 tbsp tomato purée
- 1 1/2 tsp fish sauce
- 1 lime, juice of
- Salt and pepper
- Oil
- Spring onions and peanuts/cashew nuts, to top
- Rice or noodles, to serve
Instructions
- Heat a little oil in a frying pan and brown the mince thoroughly over a high heat, - season with salt and pepper.
- Meanwhile, blitz the onion, carrots, peppers and garlic in a mini chopper until finely chopped but still with some texture, - definitely NOT too fine. Alternatively, chop everything finely by hand.
- Add the blitzed vegetables and the sliced spring onions to the pan and fry for 3-4 minutes.
- Add the tomato purée, curry paste and ginger and heat through well for a couple of minutes.
- Pour in the coconut milk (or cream) along with the peanut butter and let the sauce simmer for 8-10 minutes - cook the rice in the meantime.
- Finally, add the freshly squeezed lime juice and the fish sauce, - and season the dish to taste with salt and pepper.
- Serve with rice and top with finely sliced spring onions and peanuts or cashew nuts.
Nutrition
Calories: 532kcal | Carbohydrates: 20g | Protein: 26g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 66mg | Sodium: 536mg | Potassium: 843mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6713IU | Vitamin C: 58mg | Calcium: 67mg | Iron: 4mg