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Why spend money on takeaways when you have all the tools to create a nutritious and flavoursome meal in your own home. The next time you are craving a warming curry try this red beef recipe, we know you'll love it! 


2 cups rice
2 teaspoons vegetable oil
400g lean blade steak, sliced into strips
2 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


Cook rice following packet directions.
Heat half the oil in a large pan, pan-fry beef for 5 minutes until brown, set aside.
Heat remaining oil and pan-fry onion until tender.
Stir through the curry paste, stock, beef, pumpkin, capsicum and lemon.
Simmer for 10 minutes until pumpkin is soft, adding a little water if necessary.
Pour in coconut milk, stir through spinach and cook until wilted.
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.


*Adapted and reproduced by Cancer Council Queensland with permission.

About the author
Cancer Council Queensland2

Cancer Council Queensland

We were established in 1961 as the Queensland Cancer Fund, in response to an increasing need for cancer-related services across the state. This year, we are celebrating 54 years of supporting Queenslanders affected by cancer.