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

Coconut Beef Curry


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.