Thairiffic green curry beef & vegetables

Ingredients

• Jar of Valcom Authentic Thai Green Curry Paste
• 800g rump steak
• 2 carrots
• 1 head of broccoli
• 2 red capsicums
• 3 large white mushrooms
• 2 brown onions
• 400ml coconut cream
• 2 teaspoons of minced garlic
• 2 potatoes
• Table spoon of olive oil
• Jasmine rice

Method

1. Wash all vegetables
2. Cut carrots into small sticks 2 - 3 cm long
3. Cut broccoli florets and thinly slice stalk
4. Slice red capsicums in quarters, then thinly slice along short edges
5. Thinly slice mushrooms
6. Peel potatoes, and cut into cubes
7. Boil potatoes until cooked. Strain, and set aside.
8. Cut fat of rump steak. Slice meat thinly against the grain of the meat
9. Cook rice in rice cooker or saucepan
10. Heat olive oil in large wok
11. Add garlic and onions, cook until onions have softened
12. Add beef. Immediately add Valcom Authentic Thai Green Curry Paste. Stir through
13. Add coconut cream. Stir through
14. When meat is nearly cooked, but still pink in parts, add all vegetables except for the potatoes. Stir through
15. When vegetables are nearly cooked, add potatoes and stir through
16. When rice and curry are cooked, add rice to bowl, and curry on top of rice

Product used in recipe

• Valcom - Valcom Curry Paste Green