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Sizzling Steak Red Thai Curry

Sizzling Steak Red Thai Curry

Rating
4.5rating out of 5

(286 reviews from our customers)

Prep Time

25 min

Cuisine

Thai

Succulent rump steak is the star in this sweet, tangy red Thai curry. You'll sear your steak to perfection, then serve it with a pineapple and coconut sauce, and fragrant lemongrass rice. Delicious!

Prep Time

25 min

Cuisine

Thai

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Pineapple-in-juice
1 can of pineapple (220g)
Red-chilli
1 red chilli
Red-pepper
1 red pepper
fresh-ginger
15g fresh root ginger
Lemongrass-stalk
1 fresh lemongrass
basil 3.18
10g basil
kaffir-lime-leaves-(1)
2 dried kaffir lime leaves
basmati-rice
130g basmati rice
Fish-sauce
1 fish sauce sachet (15ml) †
FLECKED coconut cream 50g
50g solid coconut cream
Red-curry-paste
1 Thai red curry paste sachet (40g)
2 x 150g pave rump steak
2 x 150g British rump pavé steak
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 red chilli
  • 1 red pepper
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 10g basil
  • dried kaffir lime leaves
  • 130g basmati rice
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 50g solid coconut cream
  • 1 Thai red curry paste sachet (40g)
  • 2 x 150g British rump pavé steak
Typical Values per 100g per serving
Energy 702 kJ
168 kcal
3306 kJ
792 kcal
Fat
of which saturates
7.3 g
4.8 g
34.5 g
22.7 g
Carbohydrate
of which sugars
16.1 g
4.2 g
75.7 g
19.9 g
Fibre 1.6 g 7.4 g
Protein 8.6 g 40.3 g
Salt 0.7 g 3.32 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 red chilli
red chilli
1 red pepper
red pepper
15g fresh root ginger
ginger
1 fresh lemongrass
10g basil
basil (100%)
dried kaffir lime leaves
dried kaffir lime leaves
130g basmati rice
basmati rice
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar
50g solid coconut cream
coconut 100%
1 Thai red curry paste sachet (40g)
Garlic puree, red chilli puree (20%), white onion puree (10%), lemongrass puree (9%), rapeseed oil, galangal puree, salt, milled lime leaves, water, acidity regulator (citric acid), ground fennel, stabiliser (xanthan gum), natural flavouring (paprika extract), ground coriander, preservative (potassium sorbate)
2 x 150g British rump pavé steak
Sliced rump heart steak
Allergens
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Add the basmati rice, lemongrass and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving – this is your lemongrass rice

2

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) over a high heat

Pat the rump steaks dry with kitchen paper, drizzle them with vegetable oil and season with a pinch of salt on both sides

3

Once very hot, add the steaks to the pan

For rare, cook for 2 min max on each side

For medium-rare, cook for 2-3 min on each side

For medium, cook for 3-4 min on each side

Once the steaks are cooked, transfer them to a plate to rest

4

While the steaks are cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Slice the red chilli[es] into rounds

5

Once the steaks are resting, return the pan to a medium heat with a drizzle of vegetable oil

Once hot, add the chopped gingerred pepper and red Thai curry paste and cook for 2-3 min until fragrant

6

Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream and fish sauce in 200ml [400ml] boiled water – this is your coconut stock

Add the coconut stock and kaffir lime leaves to the pan and cook for 2-3 min or until the pepper has started to soften

7

Drain the pineapple then chop into bite-sized pieces

Add the chopped pineapple to the pan and cook for 2-3 min until warmed through – this is your red Thai curry

Strip the basil leaves from their stems, discard the stems

8

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Slice the rump steaks and serve them over the red Thai curry with the lemongrass rice to the side

Garnish with the chilli rounds and basil leaves and enjoy!

Tip: For fancy presentation, press the rice into small bowls and turn out

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