Red Beef Curry
	2 Tbs    peanut oil   500 g    beef rump, sliced into 2cm pieces   1 large    brown onions   1 large    red capsicum   150 g    snake beans, chopped   400 ml    coconut milk   425 g    tomatoes, crushed   2 Tbs    fresh coriander, coarsely chopped   Red Curry Paste   4 small    dried red chillies   1 inches    ginger   1 cloves    garlic   1/4 medium    onion, chopped   1 stalks    lemongrass   2 Tbs    fresh coriander, coarsely chopped   1/4 tsp    white pepper   1/4 tsp    salt   1/4 tsp    cumin seeds     1 Heat half of the oil in wok or large frying pan; stir-fry beef, in batches, until browned all over. 2 Heat remaining oil in same wok; stir-fry onion until soft. Add paste; stir-fry until fragrant. Add capsicum and snake beans; stir-fry until vegetables just soften. 3 Add tomatoes and stir through. Allow to cool. Place beef into storage dishes and pour over sauce. Chill and freeze. 4 Defrost well and add to a wok or large pan with the coconut milk. Bring to a boil and simmer for 2 to 3 minutes. 5 Serve with steamed jasmine rice.   Servings: 4 Preparation time: 15 minutes Cooking time: 15 minutes Ready in: 30 minutes   Copyright © 2006, The Gourmet Saint