Thai-Red-Curry

Serves: 4
Skill:Easy
Nutrition per portion
RDA
Calories 508 kCal 25%
Fat 37g 53%
Saturates 27g 135%

Ingredients
1tbsp oil
Thai red curry paste (use the quantity as instructed on the pack)
400g rump steak, sliced into 1cm strips
1 onion, sliced
2cm piece of fresh ginger, peeled and grated
600ml coconut milk
1tbsp Thai fish sauce
1tbsp palm sugar or light brown sugar
200g mangetout
200g bamboo shoots (canned are fine), drained fresh coriander, to serve

Method
Heat the oil in a large sauté pan. Add the curry paste and fry off, stirring all the time for 2-3 minutes. Add the beef, onion and ginger and stir well, ensuring all the ingredients are evenly coated in the spice paste. Add the coconut milk, fish sauce and sugar and simmer on a low heat for 10-15 minutes, until the beef and onions are tender.

When ready to serve, add the mangetout and bamboo shoots, and heat through for a few minutes. Add the coriander and serve with rice.

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