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Thai Curried Beef with Creamy Peanut Sauce

with Beef Bone Broth concentrate Native Herbs
High Protein (15g+)
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
3hrs 20mins
Thai Curried Beef with Creamy Peanut Sauce

Big, bold comfort in a bowl. Slow-simmered beef melts into a rich coconut curry with creamy peanut goodness, warming spices and a splash of lime for balance. Serve over fluffy jasmine rice with fresh herbs and chilli for a fragrant, saucy dinner that feels a little bit special.



Nutrition Information (per serve):
Protein: 42g
Carbohydrates: 50g
Fat: 45g
Main Meals
Thai inspired
Pantry Items
View in metric
  • 2 + 2  tbsp peanut oil
  • 800g beef chuck steak, cut into large bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp red Thai curry paste
  • 2 x 400ml cans coconut milk
  • 1 tsp turmeric powder
  • 2 tbsp peanut butter 
  • 3 tbsp Beef Bone Broth concentrate Native Herbs
  • 1 cup water
  • 1 lime, juiced
  • 2 cups Jasmine rice 

Toppings:

  • ½ cup fresh coriander leaves
  • ⅓ cup spring onions, sliced
  • 1 red chilli, sliced 
  • Greek yoghurt (optional)
  1. In a large pot, heat peanut oil over high heat and brown the beef in batches until it is nicely browned. Remove and set aside. 
  2. To the same pan, heat the remaining peanut oil and cook the onions until translucent.
  3. Add minced garlic and curry paste and cook for 1 minute. 
  4. Add the coconut milk, turmeric, peanut butter, Beef Bone Broth concentrate Native Herbs and heat to a simmer. 
  5. Add the beef back to the pan and turn down the heat to just simmer.
  6. Cover and simmer for 2 hours, checking every 30 minutes to give it a stir and make sure it doesn't stick to the bottom. Add water if needed. 
  7. Once the beef is tender add the lime juice and cook your rice according to packet instructions.
  8. Serve over rice and garnish with fresh coriander, scallions and sliced chilli.