Thai beef with coconut dressing

Thai beef with coconut dressing

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(5 ratings)


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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level



Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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 beans
  • 300g pack cooked jasmine rice, or 100g rice, cooked and drained
  • ½ small pack coriander, leaves picked
  • 2 tbsp crispy onions from a pot (we used Danfood Onion Salad Crispies)

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  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.
  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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bonitarosa's picture
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Really quick and delicious. We used leftover beef and added some asparagus. Even the children are it! (With milk to calm down the heat!)

kim0103's picture

im not sure if its the curry paste ive got or im a major wimp but we didnt add the red chilli and it was still really hot(my ears were hurting!!!) flavours were good though. definitely make again but with less curry paste!

lulrick's picture

Excellent - easy, quick and tasty!

wooz's picture
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This was great. Had to get everything ready to go before cooking, but we really enjoyed it. Served it with the Thai carrot and radish salad, and that too was great.

eleanormayo's picture
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Another great midweek recipe, although I couldn't be bothered to boil the beans separately so just threw them in the sauce to cook.