Thai green beef and veg curry
- June 2016
- Serves 4
- Hands-on time 20 min
Ditch the takeaway and make your own Thai green curry. Quick, easy and full of flavour, it’s perfect for a Friday night dinner.
- Dairy-free recipes
- 18.2g (10g saturated)
- 10.2g (7.4g sugars)
- Rapeseed oil for frying
- 2 red onions, sliced
- 175g baby corn, halved lengthways
- 200g pak choi, halved
- 100g Thai green curry paste
- 400ml light coconut milk
- 1 tbsp fish sauce
- 3 British free-range sirloin steaks (about 130g each), trimmed
- Juice 2 limes
- Large bunch fresh coriander, roughly chopped
- Steamed rice and chilli oil (optional)
- Heat a large deep frying pan with a little oil. Add the onions and fry over a medium heat for 2-3 minutes until they start to soften, then add the corn and pak choi. Fry for 5 minutes, then add the curry paste and cook for a minute more. The veg should still be crunchy. Turn the heat to very low and stir in the coconut milk and fish sauce (if it’s too hot the light coconut milk may split).
- Meanwhile, heat a medium frying pan with a little oil over a high heat, season the steaks and fry for 2½ minutes on each side (for medium-rare to medium). Rest for 5 minutes.
- Once the sauce has warmed through, stir in the lime juice and coriander, then season. Add more fish sauce for extra depth and chilli oil for spice, if you want to. Slice the steaks and stir them in with their juices. Serve with steamed rice.
Double the amount of sauce (step 1) and freeze half. Defrost overnight in the fridge, then gently warm through and add meat (or fish or vegetables) of choice. Season with lime juice, fresh coriander and fish sauce to taste, as in the recipe.
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