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Thai red curry beef stir fry

Thai red curry beef stir fry

Serves 4 


  • 1 tablespoon peanut oil
  • 2 tablespoons thai red curry paste
  • 400g Our farm angus beef stir fry
  • 1 bunch broccolini, chopped
  • 200g sugar snap peas
  • 1 bunch asparagus, chopped
  • 275ml coconut milk
  • 400g dried vermicelli noodles
  • 1 long red chili, chopped
  • Small handful thai basil leaves


Step 1

Heat oil in a wok or large frypan over medium high heat. Add the curry paste and cook for 2 minutes until fragrant. Add the beef and stir fry for a further 2-3 minutes until almost cooked.

Step 2

Add the greens and cook for a further 2-3 minutes, followed by the coconut milk and cook until thickened.


Step 3

Cook noodles according to packet instructions and add them to the pan tossing until well coated in the sauce.


To serve, top with red chili and thai basil and enjoy.