Name: Freezer-friendly green beef curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 750 gram rump steak, sliced; 1/4 cup green curry paste; 2 x 400ml cans coconut milk; 2 kaffir lime leaves, finely sliced; 250 gram punnet cherry tomatoes, halved; 150 gram green beans, trimmed, halved; 1 zucchini, halved lengthways, sliced; 1/4 cup coriander leaves; 2 tablespoon lime juice, plus extra to serve; 1 tablespoon fish sauce, plus extra to serve; 1 tablespoon palm sugar, grated; 1/3 cup Thai basil leaves, plus extra to garnish; steamed jasmine rice to serve

Freezer-friendly green beef curry

Enjoying a creamy, fragrant meal in a snap is easy with this freezer-friendly green beef curry recipe. Serve this warming dish with rice and extra basil for a dinner the whole family will love

Serves 4

Prep

10M

Cook

20M

Total

30M

This recipe first appeared in Woman’s Day.

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Ingredients

2 tablespoon peanut oil

750 gram rump steak, sliced

1/4 cup green curry paste

2 x 400ml cans coconut milk

2 kaffir lime leaves, finely sliced

250 gram punnet cherry tomatoes, halved

150 gram green beans, trimmed, halved

1 zucchini, halved lengthways, sliced

1/4 cup coriander leaves

2 tablespoon lime juice, plus extra to serve

1 tablespoon fish sauce, plus extra to serve

1 tablespoon palm sugar, grated

1/3 cup Thai basil leaves, plus extra to garnish

steamed jasmine rice to serve

Method

1.In a wok or large frying pan, heat oil on high. Stir-fry steak in 2 batches for 3-4 minutes each until well browned. Cover and set aside.

2.Using the same wok, stir-fry paste for 1 minute. Add coconut milk and lime leaves. Bring to a simmer and cook for 4-5 minutes until thickened and beginning to separate.

3.Return beef to wok with veges, coriander, juice and fish sauce. Simmer for 3-4 minutes until veges are tender.

4.Season with sugar, extra juice and fish sauce. Stir basil through. Sprinkle extra basil leaves over and serve with rice.