Beef red curry

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Try serving with wholemeal flat breads instead of rice for something different.

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Beef red curry in a saucepan with two handles

g Best choice Main meal

Ingredients

Method

Cook rice according to packet instructions.
Heat half the oil in a large saucepan over high heat.
Add beef and stir-fry for 3 minutes, then turn onto a plate.
Add remaining oil to saucepan, add onion and cook until transparent.
Lower heat to medium, add curry paste and cook for 2 minutes or until aromatic.
Stir through stock, beef, pumpkin, carrot, zucchini, capsicum and lemon rind.
Simmer for 10 to 15 minutes until pumpkin is soft, adding water if needed.
Add evaporated milk and spinach and cook until heated through. Do not boil.
Serve with rice.

Tips

Try serving with wholemeal flat breads instead of rice for something different
Swap the vegetables depending on the season and what you have in stock, such as potatoes, peas, broccoli, cauliflower of eggplant.
Swap the chicken stock for vegetable and the beef for chickpeas to make this recipe vegetarian.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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