Speedy beef curry

great british beef week beef curry recipe web crop_53215

Serves: 4
Preparation and cooking time: 40 minutes


  • 50g thin cut British beef steaks, cut into 5cm strips
  • 4tsp rapeseed oil
  • 1 onion, peeled and sliced
  • 2tbsp Thai Massaman curry paste or curry paste of your choice
  • 400ml reduced calorie coconut milk
  • 2tbsp crunchy peanut butter
  • 150ml good hot beef or lamb stock
  • 450g small new potatoes, unpeeled and cut into quarters
  • Salt and freshly milled black pepper
  • 25g roughly chopped roasted unsalted peanuts, to garnish (optional)
  • Large handful of freshly chopped coriander, to garnish


  1. Heat half the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.
  2. Stir in half the curry paste and cook for 1-2 minutes.
  3. Add the coconut milk, peanut butter and stock to the pan. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 10-15 minutes, or until the potatoes are cooked.
  4. In a separate non-stick pan, heat the remaining oil, add the beef strips and the remaining curry paste. Stir-fry for 2-3 minutes and add to the coconut and potato mixture.
  5. Garnish the curry with unsalted roasted peanuts and freshly-chopped coriander. Serve with boiled rice, naan or flatbread and a selection of Indian relishes and chutneys and seasonal vegetables or a side salad.

Related categories: Beef Recipes

Last edited: 20 March 2019 at 15:27

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