• Nikki Wagner

New Recipe Friday No. 3 -Thai Red Curry Beef


1/2 kg (1 1/4 lbs) stew beef 1 cup coconut cream Thai red curry paste 2 kaffir lime leaves, finely sliced 2 cup/100g chopped cabbage leaves

Heat a pan or wok over medium-high heat, add meat and curry paste (based on recommendations, I used 1/2 the jar as I wanted a spicier curry), cook until meat is browned.

Stir in coconut cream and bring to a boil, then reduce heat and simmer 15 minutes. Add kaffir leaves and cabbage and cook an additional 5 minutes. Add additional coconut cream if too thick.

Serve with cauliflower rice, baked vegetables or steamed vegetables. We had steamed cauliflower, broccoli and Brussels sprouts with ours.

Enjoy - N x


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