Free Healthy Recipe - Thai Red Beef Curry

Low carbohydrate, Low fat

This recipe comes courtesy of Chiva-Som International Health Resort in Thailand. It breaks from the traditional curry where they use coconut milk and uses low fat milk instead

Ingredients

150 ml vegetable stock

1 tsp red curry paste

40 grams baby eggplant

60 grams beef fillet, sliced into pieces

2 tsp soy sauce

3 pieces red and green chilli, sliced into 2cm lengths

2 pieces Kaffir lime leaves, torn

handful Thai basil leaves

50 ml low fat milk

Method

In a saucepan, bring vegetable stock to a boil, add red curry paste and stir until well mixed.
Add eggplant, and stirring constantly, cook 3-4 minutes or until the eggplant is half cooked.
Add sliced beef to cook for several minutes, then season with soy sauce. (If the curry is too thick, add a little extra stock. Add chillies, kaffir lime leaves and Thai basil leaves.
Add milk, stir and remove from heat immediately. Serve with cooked brown rice.

When cooking curries made with low fat or skim milk, care must be taken to avoid boiling them after the addition of the milk. Boiling them will cause the sauce to separate, and while not affecting the flavour, the appearance certainly won't be enhanced.

Makes 1 servings

Prep Time:	10 mins
Cooking Time:	20 mins
Ready in:	30 mins
Suitable for:
Dinner, Lunch

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Nutritional Information - Per Serve
Kj	633 kj
Calories	151 kcal
Fat	5.7 g
Saturated Fat	1.9 g
Total Carbohydrate	8.1 g
Total Protein	16 g
Fibre	1.5 g

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