Fill your kitchen with the delicious aroma from this rich and satisfying beef and coconut curry which is quick to prepare and will be devoured even faster.

Serves: 4

Preparation: 10 minutes
Cooking: 20 minutes

Ingredients

600g of beef strips (rump, round or oyster blade), fat trimmed
1 tbsp sunflower oil
1/2 cup desiccated coconut
1/3 cup massaman curry paste
1 tbsp fish sauce
2 tsp tamarind paste or puree
2 tbsp grated palm sugar or brown sugar
2 cups of green beans, cut in half
Steamed basmati rice
Roasted pumpkin wedges
Cauliflower florets
Lime wedges to serve

Method

1.Preheat a wide saucepan until hot. Toss the beef strips in oil and cook in 3-4 batches until golden. Remove the beef.

2. Add the coconut and toast until golden. Reduce the heat to medium, add curry paste and stir until fragrant.

3. Return the beef strips to the pan and add the fish sauce, tamarind, palm sugar or brown sugar, ½ cup water and green beans. Cook for 5-10 minutes until the beef is cooked and the sauce has thickened.

4. Combine with the roasted pumpkin and cauliflower and toss until lightly combined. Serve the curry and vegetables on a bed of steamed rice.

 This recipe was supplied by Meat & Livestock Australia.