Thai Beef Red Curry (GF)
by Sandy Roberts
My tasty Thai red curry using beef with courgettes and green peppers. You could substitute the beef for chicken, pork or your favourite vegetables to make a vegetarian option. Serve with freshly cooked rice.
250g / beef fillet steak, thinly sliced
1 dessert spoon sugar
1 dessert spoon gluten-free soy sauce
1 tablespoon cornflour, mixed with ½ tablespoon water
2 teaspoons olive oil
2 dessert spoons gluten-free Thai red curry paste
1 small onion, finely sliced
1 courgette, thinly sliced diagonally
½ green pepper
200g / 7oz coconut milk
5 basil leaves
1. Marinade the steak in the sugar, soy sauce and the cornflour for ½ an hour.
2. Meanwhile, in a large frying pan heat 1 teaspoon of olive oil over high heat. Stir-fry the beef for approximately 3-4 minutes. Set to one side.
3. Heat the 2nd teaspoon of olive oil and add the red curry paste. Stir for 2 minutes, then add the onion, followed by the courgettes and green pepper and cook until soft.
4. Pour in the coconut milk, beef and basil leaves. Stir until evenly blended and serve with rice.