INGREDIENTS
800g gravy beef, cut into 5cm pieces
1 tbsp olive oil
1∕3 cup red curry paste
400ml light coconut cream
2 cups water
1 cup shredded coconut
2 tbsp coriander leaves
cauliflower rice, lemon wedges, sliced chilli, to serve.
Cauliflower Rice:
1 small cauliflower, stems
and florets, grated
2 cups frozen peas
Salt and pepper to season
1 lemon, rind grated, juiced
¼ cup chopped coriander.
METHOD
- Heat oil in a large wok or saucepan over medium high heat. Add curry paste and stir for 2–3 mins or until warmed and fragrant. Add beef and cook, stirring for 5–8 mins or until browned and coated in curry paste.
- Add coconut cream and water, stir until combined. Reduce heat and gently simmer for 2–2½ hrs, stirring occasionally or until meat is tender and sauce is thick.
- Meanwhile, place cauliflower in a large frying pan over medium heat, cook, stirring occasionally, for 7 mins, add peas. Cook stirring until just tender. Season to taste. Stir through lemon rind, juice and chopped coriander.
- Garnish with coconut, coriander leaves and chilli and serve with cauliflower rice and lemon wedges.
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