Thai Red Beef Curry
Serves 4
  • 500g (17.5oz) of lean strip beef
  • (or use chicken, shrimp or tofu)
  • 200g (7oz) of frozen green beans and carrots
  • 2 small zucchini’s (courgettes), halved lengthways and sliced
  • 3 tablespoons of Red Thai curry paste (3.5 syns)
  • 2 tablespoons of fish sauce
  • 600ml (2.5 cups) of coconut milk (I used Silk coconut milk) (9.5 syns) *see note
  • 2 sticks of lemon grass, grinded to a powder.
  • 1 red chilli’s, finely chopped (I like mine spicy, you can omit, if you prefer it milder)
  • 2 tablespoons of tomato paste
  • fresh coriander
  • Spray oil
  1. Spray a wok over a medium high heat with some spray oil and fry the beef, until lightly golden, remove and set aside
  2. Add the coconut milk and slowly heat, once it begins to boil, add the Red Thai Curry Paste and mix thoroughly, until no lumps of curry paste remain.
  3. Add the fish sauce, chilli, lemon grass, tomato paste, frozen green beans, carrots and sliced courgette.
  4. Bring to a boil and then reduce heat, return meat to pan and then allow to simmer until sauce reduces down and thickens and meat is cooked through.
  5. Serve topped with fresh coriander and your choice of sides
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at