Preparation time is 5minutes
Cook time is 8minutes
Total time is 13minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons peanut oil
- 625grams sirloin steak, trimmed and thinly sliced
- 2tablespoons Thai red curry paste
- 1 2/3 cup canned coconut milk
- 2/3 cup beef stock
- 1tablespoons demerara sugar
- 1 piece fresh root ginger, 2.5 cm piece, thickly sliced
- 1 lemon grass stalk, bruised
- 100grams snowpeas, diagonally sliced
- 100grams beansprouts
- 1tablespoons Thai fish sauce
- 1 lime, grated rind
- 1 small handful coriander leaves
Method
Step 1 of 3
Heat the oil in a wok over a high heat until the oil starts to simmer. Add the steak and curry paste, stirring to coat the beef, and stir-fry for about 2 minutes, until the beef is lightly golden but still pink in the middle.
Step 2 of 3
Pour in the coconut milk and stock and add the sugar, ginger, lemon grass, mangetout, beansprouts, fish sauce and lime rind. Bring to the boil, then reduce the heat and simmer for 2 minutes, until the mangetout are tender.
Step 3 of 3
Remove the ginger and lemon grass from the curry and stir in the coriander. Serve with rice, if liked.
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