Thai green beef curry2015-07-14
- Servings : 4
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
Make true Thai flavors at home with this delectable green meat curry.
- 2 tablespoons peanut oil
- 1kg Coles Australian Beef Chuck Steak, cut into 3cm pieces
- 1 brown onion, finely chopped
- 1/3 cup (100g) Five Tastes Thai Green Curry Paste
- 2 garlic cloves, crushed
- 400ml can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon grated palm sugar
- 1 bunch broccolini, trimmed, cut into thirds
- 150g snow peas, trimmed
- 2 tablespoons lime juice
- 1/2 cup coriander leaves
- Steamed jasmine rice, to serve
Heat half the oil in a large saucepan over high heat. Add one-third of the beef and cook, turning, for 2-3 mins until brown all over. Transfer to a plate. Repeat, in 2 more batches, with remaining beef.
Heat remaining oil in the pan over medium-high heat. Add onion, and cook, stirring, for 5 mins or until soften. Add curry paste and garlic and cook for 1 min or until fragrant.
Return beef to the pan. Add coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, 45 mins.
Add fish sauce and sugar and simmer, uncovered, for 40 mins or until sauce thickens. Stir in broccolini, snow peas and lime juice. Cook, uncovered, for 5 mins or until broccolini is tender. Divide among serving bowls and sprinkle with coriander leaves. Serve immediately with steamed jasmine rice.