Quick Red Beef Curry
Ready in 30 minutes!
Servings: 8 bariatric serves
Calories: 138kcal
Ingredients
- 400 g beef rump steak trimmed of fat and sliced across the grain
- 1 brown onion cut into wedges
- 1 red capsicum deseeded and thinly sliced
- 2 tablespoons red curry paste
- 375 ml can 98.5% fat-free evaporated coconut milk
- 1/2 cup reduced-salt vegetable stock
- 115 g baby corn halved lengthways
- Steamed rice to serve (optional)
Instructions
- Heat a large saucepan over medium heat and spray with a little oil. Add beef and cook, stirring, for 2 minutes or until brown remove from heat. Add the onion and capsicum and cook, stirring, for 2-3 minutes. Stir in curry paste and cook for a further 1-2 minutes or until fragrant. Add beef back into saucepan and reduce heat to low.
- Combine the coconut milk and stock and add to pan. Bring to a simmer (do not boil). Simmer, stirring occasionally, for 5 minutes. Add corn and simmer for 2-3 minutes or until tender. Remove from heat.
- Serve curry with rice if preferred.
Notes
- This freezes well so you can defrost for an easy dinner option later. It also transports to work for lunch the next day.
- If you want, you can use either green or yellow curry paste instead of red for a different twist.
- You can also do this in the slow cooker if you are in the soft food stage or blend it if on purees.
- Recipe adapted from Healthy Food Guide. Image Healthy Food Guide
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.Â
Nutrition
Calories: 138kcal | Carbohydrates: 7g | Protein: 12g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 127mg | Potassium: 253mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1125IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 1mg
