, Step by step

Thai Penang beef curry

Savour the delightful aromas of this classic Thai curry—rich, velvety, and melt-in-the-mouth, with creamy coconut and a warming blend of spices

Mark Stower, Director of Food and Service.

Nutrition Fact: Source of iron

Preparation Time: 15 mins

Cooking Time: 75 mins

Serves: 6

Ingredients

Step 1

First, make the paste for the curry by placing the onions, ginger, chillies, garlic, paprika and cumin into a food processor and puréeing the mixture. Reserve this for later.
Step 2

Heat a medium size pan on the stove over medium heat. Add a little rapeseed oil and sear the steak to add some colour and seal in all the juices.
Step 3

Add the curry paste, coconut milk, soy sauce, fish sauce, beef stock and tomatoes to the pan. Bring to a simmer and then add the kaffir lime leaves. Cook for 1 hour on a low heat with a lid on or until the steak is tender.
Step 4

When cooked, check the seasoning and serve with jasmine rice, garnished with chopped coriander and Thai basil on top.

This fragrant dish is a good source of iron, which is needed to support immune function and relieve tiredness and fatigue
It’s also high in protein, which can help support bones and muscles
If you want a plant-based version, you could substitute the beef for a mixture of tofu and other pulses, such as red kidney beans
If you want to make a lighter dish, trim the fat from the beef and use a light coconut milk, as this can reduce the saturated fat
For a fibre boost, use wholegrain rice and add some stir-fried Tenderstem broccoli as a side

Claire Baseley

Consultant Nutritionist