Thai Red Rump Steak Curry

Thai Red Curry made using Rump steaks, with coconut milk

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the steaks from the fridge 30 minutes before cooking.

Step 2

Heat a large frying pan or skillet and add a tbsp of oil to the pan.

Step 3

Place the steaks into the pan, laying the steaks away from you to avoid splitting.

Step 4

Once in the pan cook without touching them for 2 minutes on either side then remove and allow to rest on a tray.

Step 5

Add the remaining oil to the pan then add the sliced shallots and cook for 2 minutes.

Step 6

Next add in the chilli, coriander stalks and half a sliced spring onion and stir and cook for about one minute.

Step 7

Next add in the curry paste and stir, add in the garlic stir and then add in the beef stock, stir and allow to simmer for two minutes.

Step 8

Now pour in the coconut milk and stir until combined.

Step 9

Next add in the zest of a lime and the juice of half a lime, two tbsp of honey and the sliced green beans then stir and allow to simmer, reduce and thicken.

Step 10

Next thinly slice the steaks as thin as possible.

Step 11

Once sliced add the steak slices into the pan, stir and coat the sliced steak then allow the sauce to reduce and thicken.

Step 12

When the sauce has reached your desired consistency sprinkle over the finely chopped coriander leaving a little for garnish, stir and serve with rice or noodles.

Step 13

Garnish with the remaining coriander lick you’re lips and enjoy.