| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Super1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Red curry paste |
| 500 |
g |
Rump steak; thinly sliced |
| 1 1/2 |
c |
Coconut milk |
| 2 |
|
Zucchini; sliced |
| 1 |
|
Red capsicum; chopped |
| 125 |
g |
Cherry tomatoes |
| 4 |
|
Spring onions; sliced diagonally |
| 12 |
|
Fresh basil leaves |
INSTRUCTIONS
1. Heat oil in a wok over a medium heat. Add curry paste and stir-fry
for 3 minutes. Add beef to pan and stir-fry for 5 minutes longer or
until beef is brown.
2. Stir coconut milk into pan and bring to the boil. Reduce heat.
Simmer, stirring occasionally, for 15 minutes. Add zucchini,
capsicum, tomatoes and spring onions. Cook for 10 minutes. Serve with
basil leaves.
Recipe by: Super Food Ideas (Aussie Magazine)
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