When I first started experimenting with new recipes and uncommon flavour combinations, I visited What’s For Dinner quite regularly. Their recipes are user-friendly and very helpful for those who aren’t as comfortable in front of the stove.
This Thai red beef curry was one of their winning recipes I tried out and adapted over the course of time, ending in a mouth-watering curry sensation. I prefer preparing this the day before as it reheats very well and absorbs all the exotic flavours better over time.
500 g beef strips
1 chopped onion
1 sliced red pepper
1 sliced yellow pepper
50 ml Thai red curry paste
400 ml coconut milk
1 sachet Knorr Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
1. Fry the onion and the beef in a splash of olive oil. Add the red curry paste when the beef is almost done.
2. Mix the coconut milk with the Cook-in-Sauce and add to the meat. Let the sauce thicken.
3. Add the red and yellow pepper and let it simmer for about half an hour.
4. Serve with pita bread and fresh coriander.