+Green Beef Coconut CurryTender beef simmered in green curry paste and coconut milk.This recipe creates a no-fuss Asian flavoured curry that can be accompanied with rice or noodles and a glass of Sauvignon Blanc. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:15 - 30 minsCooking Time:30 - 60 minsServes:3 - 4By:Allyson GoftonIngredients500g casserole beef (blade or chuck) 2 Tblsp oil 2 Tblsp green curry paste 1 tsp minced garlic 2 green peppers, diced (optional) 400ml can coconut cream 2 courgettes, cut into finger-size pieces 1/4 cup chopped coriander or parsleyInstructionsCut the beef into long thick pieces and brown quickly in the hot oil in a lidded frying pan. Add the green curry paste and minced garlic and cook one minute before adding the peppers (if using) and coconut cream. Cover and simmer gently for 1 hour or until the meat is tender. Stir in the courgettes and simmer for 5 minutes. Season with salt and add the coriander to garnish.