Quick, simple, healthy, versatile, all the boxes are ticked – so here goes!
Tried & Tasted Recipe
- 500g lean beef, cut into strips
- 1 tbsp thai red curry paste
- 1 tbsp fish sauce
- 200ml canned coconut milk
- 3 tbsp vegetable oil
- 1 tsp crushed garlic
- 1 medium size onion, cut into bite-size pieces
- ½ large red pepper, cut into bite-size pieces
- ½ large green pepper, cut into bite-size pieces
- 1 inch piece of ginger or galangal, sliced
Mix garlic and beef strips.
Heat 1 tbsp of oil in a wok.
Stir-fry half the beef. Remove.
Add 1tbsp of oil, stir-fry the rest of the meat and remove again.
Add 1 tbsp of oil to the wok and stir-fry the onions and pepper.
Return the beef to the wok, add ginger/galangal and toss.
Add curry paste, fish sauce, and stir/toss again.
Add coconut milk and heat through.
Adjust seasoning and serve with rice. Fragrant Thai rice works best.
Heat 1 tbsp of oil in a wok.
Stir-fry half the beef. Remove.
Add 1tbsp of oil, stir-fry the rest of the meat and remove again.
Add 1 tbsp of oil to the wok and stir-fry the onions and pepper.
Return the beef to the wok, add ginger/galangal and toss.
Add curry paste, fish sauce, and stir/toss again.
Add coconut milk and heat through.
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