Red Beef Curry
  • 2 cups rice
  • 2 teaspoons vegetable oil
  • 400g lean blade steak, sliced into strips
  • medium onions, sliced
  • 3 teaspoons red curry paste
  • ½ cup chicken stock*
  • 500g pumpkin, finely diced
  • 2 red capsicums, seeded and finely sliced
  • Rind of 1 lemon, grated
  • 250 mL reduced-fat coconut milk
  • 1 bunch English spinach leaves, washed and roughly chopped
  1. Cook rice following packet directions.
  2. Heat half the oil in a large pan, pan-fry beef for 5 minutes until brown, set aside.
  3. Heat remaining oil and pan-fry onion until tender.
  4. Stir through the curry paste, stock, beef, pumpkin, capsicum and lemon.
  5. Simmer for 10 minutes until pumpkin is soft, adding a little water if necessary.
  6. Pour in coconut milk, stir through spinach and cook until wilted.
  7. Do not boil. Serve over rice.

Tip: To reduce fat content, substitute one can of low-fat evaporated milk and one teaspoon of coconut essence for coconut milk.

Storage Suggestions

Can be stored for up to 3 days in the refrigerator. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Medium sized saucepan
  • Large non-stick frypan



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.