Thai beef with coconut dressing

Thai beef with coconut dressing

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(5 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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: per serving

  • kcal846
  • fat48g
  • saturates29g
  • carbs64g
  • sugars18g
  • fibre3g
  • protein36g
  • salt1g
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Ingredients

  • 2 tbsp Thai green curry paste
  • 250g beef steak (we used rump)

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 2 tsp vegetable oil
  • 160ml can coconut cream
  • 1 tbsp soft brown sugar
  • 1 red chilli, thinly sliced
  • zest 1 lime, juice of ½

    Lime

    ly-m

    The same shape, but smaller than…

  • 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)

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

  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.

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Comments (6)

bonitarosa's picture
5

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
5

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
4

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

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