Coconut peanut curry with beef
9
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This veg-forward curry is creamy and nutty with the right amount of crunch from the peanuts and bamboo shoots. You can swap out the beef for chicken, just make sure to use chicken stock instead too.
Ingredients
Rice, white, dry
160 g
Canola oil
3 tsp
Beef rump steak, raw
400 g
Brown onion
1 medium, finely sliced
Broccoli
500 g, cut into florets
Sugar snap peas
1 cup(s), (150g) cut in half diagonally
Fresh red chilli
1 whole, deseeded, finely sliced
Canned bamboo shoots, rinsed and drained
½ cup(s), (100g)
Curry powder
2 tsp
Beef stock
400 ml
Light canned coconut milk
100 ml
Natural peanut butter (100% nuts)
1½ tbs
Fresh coriander
3 sprig(s)
Salted roasted peanuts
1 tbs, roughly chopped
Instructions
1
Cook rice in a large pot of salted water, according to packet instructions.
2
Heat 2 teaspoons oil in a large, deep, nonstick frying pan over high heat. Cook steak for about 4 minutes on each side, or until cooked to your liking. Remove steak from pan and rest for 10 minutes on a cutting board lined with paper towels. Once rested, cut into strips. In the same pan, heat remaining oil and cook onions, broccoli, sugar snap peas, chilli, bamboo shoots and curry powder for about 2 minutes, until fragrant. Add stock and coconut milk to pan. Bring to the boil, then reduce heat and simmer for about 10 minutes. Stir in peanut butter and season to taste with salt and pepper.
3
Divide curry among 4 bowls. Top evenly with steak. Sprinkle with coriander and peanuts. Serve with rice.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.