Ingredients (serves 4)

• 500g beef stir fry strips
• 1/2 tsp brown sugar
• 1/2 cup crunchy peanut butter, softened
• 400ml coconut cream, warmed
• 1 x brown onion, diced
• 2 x carrots, peeled and sliced
• 1 x red capsicum, diced
• 1 tsp minced garlic
• 1 tsp sesame oil
• 3-4 tbsp olive oil
• 1 tsp Thai red curry paste

Method

1. Whisk together the coconut cream peanut butter, Thai red curry paste and brown sugar and set aside.
2. Pour the sesame oil and olive oil into a frypan/wok, and then add the garlic, meat strips and onion and stir fry until the meat is browned and cooked through.
3. Add the vegetables, stir fry for another couple of minutes and then add the sauce.
4. Stir through the sauce and then lower the temperature, allowing the mixture to simmer – mostly covered, until the carrot has softened.
5. Serve over a bed of rice.

Notes

This recipe could also be done with chicken, and is available on my blog: ineedafeed.wordpress.com