This is by far one of our favourite family meals. If you have pre-sliced the meat before freezing, then it is so quick and easy to prepare.
In the recipe, I have used green beans and capsicum but I often also add carrot and zucchini for the vegetables.
Natural crunchy peanut butter works well in this recipe.
Serve with rice.
- 1 Tbsp. canola or peanut oil
- 500g sliced beef
- 1x400g tin coconut milk or cream
- 1-2 Tbsp Thai red curry paste
- 1-2 Tbsp peanut butter
- 1 small tin of bamboo shoots, drained
- 1/2 sliced capsicum
- 1 cup of green beans
- 1 Tbps. fish sauce or to taste
- juice of half a small lemon
- 1-2 tsp brown sugar or to taste
- Heat some oil over high heat in a wok or large pan.
- Brown the beef strips in batches until just done. Remove meat from the pan.
- Add 1/2 the coconut milk or cream (the thick cream on top) and simmer for a couple of minutes to reduce (traditionally it’s meant to split).
- Stir in the curry paste and simmer for a few seconds or until fragrant.
- Stir in the peanut butter then add the bamboo, capsicum and green beans.
- Simmer for 5 – 10 minutes until beans are soft and cooked through.
- Return the beef to the pan and stir in the fish sauce, lemon juice and brown sugar. Taste and adjust as necessary. Simmer on low for a further couple of minutes to warm beef through. Serve with rice.
You can use fresh or frozen green beans
Amount Per Serving: Calories: 618Total Fat: 44gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 117mgSodium: 356mgCarbohydrates: 20gFiber: 3gSugar: 12gProtein: 38g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.