Speedy Beef Curry | Recipe | Simply Beef & Lamb
Speedy Beef Curry Try this midweek beef curry using thin cut beef steaks, prepared curry paste, coconut milk, stock, new potatoes and herbs.
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Cooking tools:
- Saute pan
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
Ingredients
- 450g thin cut beef steaks, cut into 5cm strips
- 4 teaspoons rapeseed or olive oil
- 1 onion, peeled and sliced
- 2 tablespoons Thai Massaman curry paste or curry paste of your choice
- 400ml can reduced calorie coconut milk
- 2 tablespoons crunchy peanut butter
- 150ml good hot beef or lamb stock
- 450g small new potatoes, unpeeled and cut into quarters
- 25g roughly chopped roasted unsalted peanuts, to garnish (optional)
- Large handful of freshly chopped coriander, to garnish
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