Easy Thai Green Beef Curry
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and chopped)
- 50 g Thai Green Curry Paste
- 600 g Rump Steak (thinly sliced)
- 400 ml Coconut Milk
- 1 tbsp Fish Sauce
- 2 tsp Brown Sugar
- ยฝ Lime (juice only)
- 160 g Fine Green Beans (topped and tailed)
- 225 g Bamboo Shoots (drained)
- Thai Basil to garnish
Method
- Heat the oil in a large frying pan or wok and cook the onion on a medium heat for 3 minutes until starting to soften.
- Turn up the heat and add the beef strips. Fry for 1 minute.
- Stir in the curry paste and cook for 2 minutes.
- Add the coconut milk, fish sauce, brown sugar, lime juice, bamboo shoots and green beans. Simmer for 5-8 minutes on a medium heat until the beans are tender and the beef just cooked through. Garnish with torn Thai basil leaves.