Beef curry


Freezer friendly

( 2 adults and 2 kids )

  •  wholegrain rice
  • red bell pepper
  • green bell pepper
  • 250 gramsmushrooms
  • onion
  • 300 gramsdiced beef
  • 2 tbspfish sauce
  • 2 tspcurry
  • 200 mlwater
  • 200 mlcoconut milk
  • 0.5 cubechicken stock
  • 1 tbspacacia honey*
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

A quick and tasty dish with curry, coconut, beef and veg. It's usually cheapest to buy a steak or two and dice it, rather than buy pre-diced. And usually more tender too! Here we've used Lidls dinner steaks - but you can use anything you fancy!


1. Boil the rice following the directions on the packet. Wash the bell peppers, remove the seeds and cut into strips. Clean and wash the mushrooms and quarter them. Roughly chop the onion. Put all the veg aside.

2. Cut the meat into bite-sized chunks and flash fry at high heat with olive oil in a wok or deep pan. When the meat has cooked for a few minutes and is almost cooked, add half of the fish sauce and cook another 30 seconds. Remember to stir during. Remove the meat and set aside.

3. Without cleaning the wok or pan, cook onion and curry with a dash more olive oil. Stir well and cook for a few minutes, until nice and fragrant. Add water, coconut milk, stock and the rest of the fish sauce and stir well. Add the veg and let them cook until tender, but still with a crunch. Add a bit of honey to taste, and optionally more fish sauce and stock.

4. Serve with piping hot rice and optionally some herbs on top, if you have any lying about.

5. Enjoy!


In this recipe, we've figured 300 grams of meat for two adults and two kids. That's about two steaks in all, with veg and rice for the rest. If your lot is hungrier than that, remember to pick up a bit more meat. If you have leftover coconut milk, you can easily freeze it in an airtight container, so you have it for next time you need it.

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