QUICK & EASY
QUICK SCOTCH BEEF THAI GREEN CURRY
SERVES: 2-3 PREP TIME: 10 MINS COOK: 15 MINS
INGREDIENTS
Handful of baby spinach leaves 1 tbsp Thai fish sauce Juice of ½ a lime 2 tbsp coconut cream to finish (optional) Lime wedges to serve
METHOD
4. Remove from the heat, spoon over the coconut cream, if using, sprinkle with torn coriander leaves and a couple of chilli slices. 5. Serve with plain boiled rice and some Thai prawn crackers if you like.
400g Scotch Beef PGI sirloin steak, trimmed and cut into thick strips 2 tbsp groundnut oil Thai Green Curry Kit (including: Thai green curry paste, coconut milk and herbs) 1 green chilli, finely sliced (if you like it hot)
1. Heat the oil in a wok or shallow pan and stir-fry the steak for 2 minutes to brown, then remove to a plate and set aside. 2. Add the curry paste and 1 tbsp of the coconut milk and stir over a gentle heat for 2 minutes before stirring in the remaining coconut milk. Bring almost to the boil then add the steak and chilli, if using, simmer for another 2 minutes. Add the contents of the herb sachet and cook 3 minutes more. 3. Finally stir in the spinach, fish sauce and lime juice until the spinach is wilted.
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