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Beef Curry with Lemon and Arborio Rice

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Serves: 4
450g / 1 lb beef fillet
1 tbsp olive oil
2 tbsp green curry paste
1 green pepper, deseeded and cut into strips
1 red pepper, deseeded and cut into strips
1 celery stick, trimmed and sliced
juice of 1 fresh lemon
2 tsp Thai fish sauce
2 tsp demerara sugar
225g / 8 oz Arborio rice
15g / 1/2 oz butter
2 tbsp freshly chopped coriander
4 tbsp creme fraiche

Trim the beef fillet, discarding any fat, then cut across the grain into thin slices. Heat a wok, add the oil and when hot. add the green curry paste and cook for 30 seconds. Add the beef strips and stir-fry for 3-4 minutes.

Add the sliced peppers and the celery and continue to stir-fry for 2 minutes. Add the lemon juice, Thai fish sauce and sugar and cook for a further 3-4 minutes, or until the beef is tender and cooked to personal preference.

Meanwhile, cook the Arborio rice in a saucepan of lightly salted boiling water for 15-20 minutes, or until tender. Drain, rinse with boiling water and drain again. Return to the saucepan and add the butter. Cover and allow the butter to melt before turning it out on to a large serving dish. Sprinkle the cooked curry with the chopped coriander and serve immediately with the rice and creme fraiche.

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