Beef and Veg Thai Red Curry

A deeply-satisfying Thai curry that can be served over any starch of your choice*. There is a handy tip here on how not to overcook your meat and veg: Simply fry them off beforehand and remove from the pan, then reduce your sauce before returning the meat and veg to the pot. You are left with tender meat and perfectly-cooked vegetables that retain their colour. *We have calculated the macros assuming you will serve it over cooked cauliflower rice.

Serves 2

Calories per serving = 437 kCal

Macros per serving:

  • FATS – 21g
    • of which saturates 11.6g
  • CARBS – 13.6g
    • of which sugars 8.2g
  • PROTEIN – 45g

Ingredients:

 

2 tsp olive oil
300g ATHLEAT sirloin, trimmed of fat and cut into cubes
2 spring onions, sliced
160g mushrooms, thickly sliced
90g baby corn
40g mange tout
2 TB Thai red curry paste
1 cup light coconut milk
¼ tsp fish sauce
300g cooked cauliflower rice, to serve
coriander, to garnish

Method:

  1. Heat one teaspoon olive oil in a large pan and brown the cubes of sirloin over high heat on all sides. Remove from the pan and set aside.
  2. Reduce the heat to medium-low and add a second teaspoon olive oil, lightly fry the spring onions and mushrooms for 1 minute. Add the baby corn and mange tout and fry for an additional minute. Remove from the pan and set aside.
  3. Add the curry paste to the pan and gently cook for 1 minute before whisking in the coconut milk. Increase the heat to moderately high and allow the coconut milk to reduce to a thick consistency. Add the dash of fish sauce to taste. (Since we are using light coconut milk, the reducing time will take slightly longer that if we used the full-fat coconut milk.)
  4. Return the beef cubes and vegetables to the pan and simmer for a minute or two to cook the beef through and warm the vegetables. The sauce should be sufficiently thickened by this time.
  5. Serve the creamy curry over any starch of your choice (like wild rice or egg noodles), or of you are on a very low-carb diet, serve it over cooked cauliflower rice or shirataki noodles. Garnish with coriander leaves.

 

 

……………………………………………………………………………………………………………………………………………………………………

GET OLLY FOSTER’S NEW E-BOOK FOR JUST £3.49:

FOOD FOR BODY AND MIND

30 Delicious, healthy recipes which are quick and simple to make.  Healthy food doesn’t have to be bland or boring, let us show you how!

You’ll also receive a FREE copy of the ART breakfast e-book, 20 delicious low carb, high protein nutritious breakfast ideas to help you burn body fat and keep those energy levels up throughout the day.


If you are confused about good nutrition and the impact it can have on your body and training then Olly Foster’s 12 week body transformation programme can help you.

“I honestly couldn’t recommend this programme enough, it has completely changed my day-to-day life and overall happiness.” HOLLIE

“Best purchase of my entire life. I’m so happy with the physical results, but I’m even more happy about the way I feel mentally.” JUDE

Visit www.action-reaction-training.com to find out more about Olly’s ART 12 week body transformation programme

Follow me on

Leave a Reply

Be the First to Comment!

Notify of
avatar
wpDiscuz