Stringless Beans

Thai Beef Curry

Ingredients:
1kg Gravy Beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams stringless beans cut into thirds
1 red capsicum, sliced
2 Potatoes, diced
400ml can of coconut milk
1 x 195g jar of Ayam Thai Red Curry Paste
1 cup beef stock
Spring onion for garnish

Method:
In a large pot slowly cook the onions in the oil until transparent and add all other vegetables. Stir through the curry paste and cook until fragrant. Add the beef and stir until the beef is just browned. Add the stock and transfer to a baking tray. Cover and place in a moderate oven and cook approx. 1 – ½ hours. Stir through the green beans and return, uncovered, to the oven for 15 minutes. Remove and stir in the coconut milk and return for 10 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with a bowl of fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Thai Beef Curry

Ingredients:
Approx 600 to 1kg gravy beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams stringless beans cut into thirds
1 400ml can of coconut milk
1 jar of Thai red paste
1 cup of beef stock
Spring onion for garnish
Red chilli OR capsicum for garnish

Method:
In a large pot slowly cook the onions in the oil until transparent and add the curry paste and beef. Stir through till the beef is just browned. Add the stock and transfer to a baking tray. Place in a moderate oven and cook approx. 1 to one and a half hours covered. Stir through the green beans and return to the oven for 15 minutes. Remove and stir in the coconut milk, and return for 5 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion and either red chilli or capsicum. Serve with a bowl of fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Quick Thai Stir Fry

Ingredients:
3 cups chicken thigh fillets or breast, diced
Splash of rice brand oil
2 cups of spring onions, chopped
1 cup stringless beans, chopped
1 cup red capsicum, sliced
1 bunch Asian veg, chopped
1 teaspoon of fresh chopped ginger
1 teaspoon fresh chopped garlic
1 400ml can of coconut cream
1 teaspoon Thai green paste
Splash of light soy sauce
1 cup roasted peanuts or cashews
½ cup coriander, chopped *optional

Method:
Heat wok and add the oil. When it’s smoking, carefully add the chicken, ginger and garlic and toss till coloured, then add the vegetables and Thai green paste. Stir fry for a minute and add the coconut milk, soy sauce, sugar and fish sauce. Stir and add the nuts and coriander at the last minute and serve. Great with fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: