Healthy Thai red beef curry

Ingredients

• 2/3 cup rice (uncooked)
• spray olive or canola oil spray
• 200 g lean beef, sliced into strips
• 1/2 onion, chopped
• 2 tsp red curry paste
• 250 g pumpkin, peeled, seeded and diced
• 1/2 capsicum, seeded and diced
• 1 x 165 g can reduced-fat coconut milk
• 1/2 lemon, zest and juice
• 2 cups baby spinach leaves

Details
Prep: 10 mins
Cook: 20 mins
Serves: 2
Variation:
For a green chicken curry, swap the beef for chicken and use green curry paste instead of red.

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Method

1. Cook rice following packet directions.
2. Heat oil in a large frypan and cook beef for 2-3 minutes until the outside is browned.
3. Add onion and cook for another 2-3 minutes, until it starts to soften.
4. Stir in the curry paste, pumpkin and capsicum and simmer for 10 minutes until pumpkin is soft, adding a little water if necessary.
5. Pour in coconut milk and lemon rind and stir through spinach and cook until wilted.
6. Serve curry over rice with a wedge of lemon, if desired.

Serving Suggestion:
To cook in the slow cooker, complete up to step 4, adding about 1/2 cup water. Add coconut milk, lemon and spinach just before serving.

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Nutrition Information