THAI BEEF CURRY
Ingredients:
- 150g Lean beef (veal, lamb leg, kangaroo, goat, camel), cut in to strips
- 1 teaspoon extra virgin olive oil (7g)
- 50g onion, sliced thin
- 50g bell pepper, sliced into strips
- 50ml can coconut milk
- 100ml water
- 1 teaspoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon red curry paste, or more to taste
- ½ teaspoon soy sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon ground turmeric
- 2 clove garlic
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon chili-paste
- Salt to taste
Method:
- Heat oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok with water. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, red curry paste, soy sauce, Worcestershire, turmeric, curry powder, garam masala, and chili-paste. Stir to combine and adjust to taste.
- Increase heat to medium; stir meat and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced, and meat is firm and hot in the centre, about 15 minutes.
Nutrition Facts:
- Calories: 397.4 Cal
- Protein: 36.2g
- Carbs: 16.8g
- Fat: 19.7g
