Thai steak salad with jasmine rice, sugar snaps and toasted coconut
- August 2018
- Serves 4
- Hands-on time 25 min
Thai red curry paste adds a punch of flavour to sirloin steak in this salad with jasmine rice, sugar snaps and toasted coconut. A perfect dinner to enjoy in the garden on a hot, summery evening.
- 29.5g (8g saturated)
- 41.8g (8.4g sugars)
Next time: Swap steak for sliced chicken breast. Pound with a rolling pin first to tenderise, so the chicken will cook more quickly.
Marinate the steak and roast the aubergine up to 1 day ahead.
Rate & review