Red beef curry

It only takes 10 minutes in the wok to make this speedy Thai curry.

The ingredient of Red beef curry

1. 125ml (1/2 cup) Massel chicken style liquid stock
2. 2 tablespoons coconut milk powder mix (Maggi brand)
3. 1 teaspoon peanut oil
4. 500g beef fillet, excess fat trimmed, thinly sliced across the grain
5. 1 red onion, halved, cut into thick wedges
6. 1 red capsicum, halved, deseeded, thinly sliced
7. 1 bunch asparagus, woody ends trimmed, diagonally cut into 5cm lengths
8. 2 tablespoons red curry paste
9. 1 bunch choy sum, ends trimmed, coarsely chopped
10. 1 tablespoon fresh lime juice
11. 1 tablespoon brown sugar
12. 2 teaspoons fish sauce
13. 1/2 cup loosely packed fresh coriander leaves
14. 4 fresh kaffir lime leaves, finely shredded
15. Steamed jasmine rice, to serve

The instruction how to make Red beef curry

1. Combine the stock and coconut milk powder in a small glass or ceramic bowl.
2. Heat half the oil in a wok over high heat until just smoking. Add half the beef and half the onion, and stir-fry for 2 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef and onion, reheating wok between batches.
3. Heat the remaining oil in the wok over high heat until just smoking. Add the capsicum and asparagus, and stir-fry for 1 minute or until just tender. Add curry paste and stir-fry for 30 seconds or until aromatic. Add the beef mixture, stock mixture, choy sum, lime juice, sugar and fish sauce, and stir-fry for 2 minutes or until choy sum just wilts. Remove from heat. Add half the coriander and half the lime leaves, and stir to combine.
4. Spoon the rice among serving bowls and top with the curry. Sprinkle with the remaining coriander and lime leaves and serve immediately.

Nutritions of Red beef curry

fatContent: 276.045 calories
saturatedFatContent: 8.5 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent: