Thai Red Beef Curry
Serves
4
Total Time
15mins
Calories
693
Shop-bought red curry paste makes a quick and flavoursome base for this red curry, and the classic Thai flavours of fish sauce, lemongrass and lime elevate it to an even more delicious level. This comforting mi...
- Coconut milk400 mlcanned
- Ginger1 knobgrated, sliced
- Lemongrass stalk1beaten
- Mangetout100 gsliced
- Cilantro1 dashcoarsely chopped
- Steak625 gsliced
- Vegetable stock150 ml
- Demerara sugar1 tablespoon
- Bean sprouts100 g
- Fish sauce1 tablespoon
- Lime zest1
- Peanut oil1 tablespoon
- Thai red curry paste2 tablespoons
Ingredients
- 1. In a clean frying pan heat peanut oil until simmering
- 2. Add steak and Thai red curry paste, stir continuously until light golden - 2 min
- 3. Add coconut milk, vegetable stock, demerara sugar, ginger, lemongrass stalk, mangetout, bean sprouts, fish sauce and lime zest
- 4. Bring to boil, then reduce to medium and simmer for 2 min
- 5. Garnish with cilantro and serve
Method
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