Thai wok curry with beef with coconut
This Thai style quick beef and coconut curry is fragrant and not too spicy, It is the perfect family meal
- Preparation Time20 mins
- Cooking Time10 mins
- 400g beef cut into wok strips
- Oil for browning
- 2-3 tsp green Thai curry paste
- 1 tin coconut milk
- 200g button mushrooms
- 2 green chillies, de-seeded
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- 125g baby corn
- 125g sugar snaps
- ½ bunch fresh coriander
Cut mushrooms into slices, chilli in strips, halve the baby corn and sugar snaps lengthways.
Heat the oil in a wok and brown the meat on both sides in a little oil in the wok and put it to one side.
Stir curry paste into 2 tbsp of the solid coconut milk over a medium heat until it begins to smell fragrant and separates.
Add mushrooms and fry for 2 mins. Return the meat to the wok, add the rest of the coconut milk, chilli and soy and boil for 2 mins.
Add baby corn and sugar snaps and cook for 2 mins so the vegetables are al dente.