Seared Beef with Thai Red Curry Sauce
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Seared Beef with Thai Red Curry Sauce

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The coconut cream with the Thai spices makes this meal full of flavor, simply delicious!
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 20 mins Cook: 20 mins
Serves 4-5 Serves 4-5
Low Fat Low Fat
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 700g Quality Mark rump steak
  • 3 tablespoons mild Thai red curry paste
  • 2 shallots, minced (or 1/2 onion)
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1½ cups coconut cream or coconut milk
  • Zest of 1 lime
  • 1 cup Campbell’s Real Stock –Salt Reduced Beef (or Chicken)
  • 1 teaspoon sesame oil
  • 3 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons fresh lime juice

To serve

  • Cooked rice
  • Steamed greens
  • Chopped fresh herbs – mint, coriander, basil
  • ½ cup roasted peanuts, chopped



Mix together the curry paste, shallots, garlic and cumin with 1/4 cup of the coconut cream (use a processor if you have one). Heat a heavy based pan over a medium heat, add the curry mixture and stir for 8 minutes until fragrant.

Add the remaining coconut cream, lime zest and stock. Simmer (don’t let it boil) for around 15 minutes, or until it’s reduced to a pouring sauce.


Meanwhile, pat the steak dry with paper towels, brush with the sesame oil and season with salt and pepper.

Heat a little oil in a heavy-based frying pan over a high heat. When the pan is very hot, add the steak and cook for 3-4 minutes until one side is browned and crunchy. Turn over and cook for another 3-4 minutes or until cooked to your liking. Transfer the steak to a wooden board or warmed plate, cover loosely with tinfoil and rest for 7-10 minutes before slicing thinly across the grain.

Before serving, add the sugar to the sauce, taste, then add fish sauce and lime juice until the salty and sour flavours are to your liking.

To serve

Arrange the sliced steak alongside the rice and vegies, spoon over the sauce and top with the peanuts and fresh herbs. Alternatively this can be served on top of rice in warmed bowls.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 534g
Energy kJ (kcal) 2048 (489)
Protein (g) 41.3
Fat (g) 17.1
Saturated (g)
Carbohydrate (g) 41.3
Sugars (g)
Sodium (mg) 611
Iron (mg) 6.1
Zinc (mg) 7.6
Vitamin B12 (ug) 5.4
Vitamin D (ug) T
Selenium (ug) 15.5

With a good dose of iron, this dish will contribute to your energy levels.
  • Take the steak out of the fridge 20 minutes before cooking to bring to room temperature. This will ensure even cooking.
  • Patting the steak dry then brushing with oil means you get a better crust on the steak. Putting a watery steak into a pan will only encourage steam, which stews the meat. 
  • If you use lite coconut milk or milk, you may find the sauce doesn’t thicken. You can always add 1-2 tsp cornflour mixed with 1 tbsp water to help it along.
  • To boost the fibre content of this dish, use brown rice, or use half and half with white rice.

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