Name: Beef and zucchini red curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 4 x 200g scotch fillet steaks; 1/4 cup (75g) red curry paste; 225 gram can bamboo shoots, rinsed, drained; 400 millilitre can coconut milk; 1/4 cup (60ml) water; 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 fresh kaffir lime leaves, shredded finely; 4 large zucchini (600g), sliced thickly; 1/3 cup firmly packed thai basil leaves

Beef and zucchini red curry

The use of scotch fillet steak means that this beef and zucchini curry will be ready in no time. Sprinkle some crushed peanuts on top, together with a generous squeeze of lime and serve with jasmine rice.

Ingredients

1 tablespoon peanut oil

4 x 200g scotch fillet steaks

1/4 cup (75g) red curry paste

225 gram can bamboo shoots, rinsed, drained

400 millilitre can coconut milk

1/4 cup (60ml) water

1 tablespoon fish sauce

1 tablespoon lime juice

2 fresh kaffir lime leaves, shredded finely

4 large zucchini (600g), sliced thickly

1/3 cup firmly packed thai basil leaves

Method

1.Heat oil in large frying pan; cook beef until cooked as desired. Remove from pan; stand 5 minutes. Slice thickly; cover to keep warm.

2.Meanwhile, cook paste in same pan, stirring, until fragrant. Add bamboo shoots, coconut milk, the water, sauce, juice and lime leaves; simmer, uncovered, 10 minutes. Add zucchini; simmer, uncovered, until tender. Stir through sliced beef.

3.Serve curry sprinkled with basil and accompanied with steamed jasmine rice, if desired.

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