Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2tablespoons Thai red curry paste
- 2teaspoons fish sauce
- 150grams green beans
- 1 red capsicum, deseeded, diced
- coriander leaves, to garnish
- 1 brown onion, cut into large pieces
- 150grams sugar snap peas, halved
- 2tablespoons lime juice
- lime wedges, to serve
- 2 cup jasmine rice, to serve
- 400milliliter light coconut milk
- 500grams thin-slice beef scotch fillet
- 2tablespoons olive oil
- small Thai basil leaves
- 1tablespoons brown sugar
Method
Step 1 of 4
Heat a large frying pan over high heat. Drizzle steaks with half the oil. Cook steaks, in batches, for 30 seconds on each side or until browned. Transfer to a plate.
Step 2 of 4
Heat remaining oil in same frying pan over medium heat. Add onion and capsicum and cook for 5 minutes, stirring, or until vegetables soften. Add curry paste and stir for 1 minute or until fragrant. Add coconut milk and simmer, uncovered, for 5 minutes to develop the flavours.
Step 3 of 4
Meanwhile, steam beans and sugar snap peas until tender. Drain.
Step 4 of 4
Add sugar, fish sauce and lime juice to pan and stir well. Cut steaks into pieces. Add to pan and cook for 2 minutes to warm through. Garnish curry with herbs and serve with rice, vegetables and lime wedges.
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