Coconut Beef Curry

Cook Time 1 hour

Servings 4


580g lean beef chuck, diced into 2 ½ cm cubes

5ml sunflower oil

100g brown onion, peeled and minced

25g Thai yellow curry paste

3 cloves of garlic, peeled & minced

8g ginger, peeled & finely chopped

5cm piece of lemongrass, bruised

3 whole star anise

1 small cinnamon quill

3 kaffir lime leaves bruised

120ml beef stock

25ml coconut cream

25g raw sugar

5g salt

10ml fish sauce

10ml lime juice

1 tbsp corn flour

For the Rice

120g brown rice

50g red quinoa

140g zucchini, topped & tailed; cut into 1 cm dices

200g pumpkin, peeled & deseeded; cut into 1 cm dices


Heat sunflower oil in a large deep saucepan, over a high heat. Sauté the onions for 4 – 5 minutes, then add beef chuck and cook for a further 6 minutes or until browned on all sides. Add Thai yellow curry paste, ginger and garlic then cook for a further 5 minutes.

Add beef stock, coconut cream, lemon grass, star anise, cinnamon quill, kaffir lime leaves, sugar and salt. Then bring to a simmer and cover and cook on a low heat for 40 minutes or until the meat is tender.

Mix corn flour with water to form a slurry and gradually add it to the curry until it thickens. Then add the fish sauce and lime to season.

Boil brown rice & quinoa in the base of a steaming pot for 10 – 12 minutes (lightly steaming zucchini & pumpkin for the last 2 minutes of the rice & quinoa cooking). Drain brown rice & quinoa, then stir through the steamed pumpkin and zucchini.

Evenly portion the rice mix into each bowl and top with the coconut beef curry.


Coconut Crusted Chicken Goujons


Coconut and Curry Squash Soup