This is a quick and easy Thai Red Beef Stir-Fry Curry, but it is big on taste and provides instant warmth. It’s ideal for those laid-back wintery days and you need only spend20–30 minutes in the kitchen to rustle up this little bowl of comfort.
750gramsfillet steak, thinly sliced into strips and massaged with 1 teaspoon of tenderizer*
1tablespoongarlic paste
1tablespoonginger paste
¼cupThai red curry paste
2smallred onionshalved, and thinly sliced
1mediumred pepperdeseeded and thinly sliced
½stalklemon grassground soft and fluffy (this takes just a few seconds in a spice grinder or blender)
2-3Thai lime leaves
4baby marrowscubed
1cupsugar snap peasroughly chopped
1teaspoonfish sauce
1limejuiced
saltto taste
1cupcoconut cream
400mlcoconut milk
sliced red chilies / fresh coriander or parsley / lime wedgesfor garnishing
rice noodles / jasmine ricefor serving
Instructions
Heat the oil in a wok or large saucepan on medium to high heat.
Add the beef and stir-fry for 3 minutes, then remove from the wok and set aside on a plate.
Add the garlic, ginger and curry pastes to the wok and stir until the curry paste has rendered and all the ingredients are well incorporated. This takes 3–5 minutes.
Add the onions or shallots, red pepper, ground lemongrass and Thai lime leaves.
Keep on stirring the ingredients and then add the marrow and peas.
Add the fish sauce and lime juice and cook for another 1–2minutes. Season with salt.
Return the beef strips to the wok and give this a good stir. Add both the coconut milk and cream, adjust the heat to high and cook for another 3 minutes or until the sauce is lush. (I cooked the beef strips for longer - about 20 minutes)
Garnish with slices of red chilli and/or coriander or parsley leaves and serve with noodles or steamed white jasmine rice with a wedge of lime.
Notes
*Tenderiser's usually contain gluten. If you want the recipe to remain gluten free, skip it (you may need to increase cooking time) or look for one without gluten.