Sweet Red Curry Beef

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CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

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  • 1 tbsp (15 mL) canola oil
  • 2 lb (908 g) simmering steak
  • 1 cup (250 mL) mushrooms, quartered
  • 1 cup (250 mL) onions, finely diced
  • 1/4 cup (60 mL) Thai red curry paste
  • 1 can unseasoned diced tomatoes, drained
  • 2 cups (500 mL) sweet potato, peeled and diced ¾ inch
  • 1 cup (250 mL) coconut milk
  • 1 tbsp (15 mL) garlic, chopped
  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 2 cups (500 mL) red bell peppers, chopped
  • 1/4 cup (60 mL) cilantro, chopped
  • 1 cup (250 mL) spinach, chopped


  1. Heat oil in a large skillet over medium-high heat. Brown steak pieces until well browned working in batches to avoid crowding the pan. Return any beef set aside into skillet.
  2. Reduce the heat to medium and add the onions and cook until they are soft and golden,about 2-3 minutes. Add mushrooms and cook for 2-3 minutes more.
  3. Add Thai red curry paste,diced tomatoes,sweet potatoes,coconut milk,garlic and broth to skillet,stir to combine,cover and cook for 20 minutes over medium heat.
  4. Add bell peppers to the pan,cover and cook for an additional 25 minutes.
  5. Add the cilantro and spinach. Mix well. Serve hot.

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  • n s.

    November 12, 2015

    Rating by n

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Amount Per Serving
Calories 310
Fat 15 g
Sodium 580 mg
Carbohydrate 17 g
Dietary Fibre 3 g
Protein 27 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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