Name: Beef coconut curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram beef rump steak, sliced thinly; 1 brown onion (150g), sliced thinly; 2 teaspoon grated fresh ginger; 1 clove garlic, crushed; 1/3 cup (100g) mild curry paste; 1 2/3 cup (400ml) coconut milk; 1 yellow capsicum (200g), sliced thinly; 150 gram green beans, halved

Ingredients

2 tablespoon peanut oil

500 gram beef rump steak, sliced thinly

1 brown onion (150g), sliced thinly

2 teaspoon grated fresh ginger

1 clove garlic, crushed

1/3 cup (100g) mild curry paste

1 2/3 cup (400ml) coconut milk

1 yellow capsicum (200g), sliced thinly

150 gram green beans, halved

Method

1.Heat half of the oil in wok or large frying pan; stir-fry beef, in batches, until browned all over.

2.Heat remaining oil in same wok; stir-fry onion until soft. Add ginger, garlic and paste; stir-fry until fragrant.

3.Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stir-fry until vegetables are just tender.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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