Name: Thai beef with coconut dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 2 tbsp Thai green curry paste; 250g beef steak (we used rump); 2 tsp vegetable oil; 160ml can coconut cream; 1 tbsp soft brown sugar; 1 red chilli thinly sliced; zest 1 lime juice of ½; 200g pack green bean; 300g pack cooked jasmine rice or 100g rice, cooked and drained; ½ small pack coriander leaves picked; 2 tbsp crispy onion from a pot (we used Danfood Onion Salad Crispies)

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Thai beef with coconut dressing

Thai beef with coconut dressing

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Treat yourself to a rump steak- cook to your liking and serve with an aromatic spiced coconut cream sauce and jasmine rice

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Thai carrot & radish salad

A star rating of 4.8 out of 5.5 ratings

Green curry paste

A star rating of 4.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp Thai green curry paste
250g beef steak

(we used rump)
2 tsp vegetable oil
160ml can coconut cream
1 tbsp soft brown sugar
1 red chilli

thinly sliced
zest 1 lime

juice of ½
200g pack green bean
300g pack cooked jasmine rice

or 100g rice, cooked and drained
½ small pack coriander

leaves picked
2 tbsp crispy onion

from a pot (we used Danfood Onion Salad Crispies)

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Nutrition: per serving

kcal846
fat48g
saturates29g
carbs64g
sugars18g
fibre3g
protein36g
salt1g

Method

step 1

Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.
step 2

Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.

Recipe from Good Food magazine, September 2013

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A star rating of 4.8 out of 5.7 ratings

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