If you're not such a big fan of a spicy curry, this mild curry will work wonders for your tasebuds without being overwhelming.
- 6 green spring onions, trimmed
- 2 Tbsp vegetable oil
- 600 g beef rump steak, trimmed, thinly sliced
- ¼ cup Thai green curry paste
- 270 ml can coconut cream
- 200 g green beans, trimmed, halved crossways
- 1 Tbsp fish sauce
- 2 tsp caster sugar
- 1 cup firmly packed fresh basil
- steamed white rice
- lime cut into wedges to serve
- Finely chop onions, separating white bases from green tops.
- Heat half the oil in a large, deep, non-stick frying pan over a high heat. Add beef in two batches. Cook, stirring occasionally, for about 2 to 3 minutes, or until just cooked. Remove.
- Heat remaining oil in same hot pan. Add paste and white onion bases. Cook, stirring for 1 minute. Add coconut cream, beans, sauce, sugar and ¾ cup water. Bring to a boil. Gently boil for 2 minutes.
- Return beef to pan with basil. Stir for about 1 minute or until hot.
- Serve curry with rice and lime cheeks. Garnish with green onion tops.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||28.3 g|
|Total carbohydrates||11.4 g|
|- Sugars||9.0 g|
|Dietary fibre||2.7 g|