Thai wok curry with beef with coconut

Total time 30 mins
20 mins preparation time
10 mins cooking time

This Thai style quick beef and coconut curry is fragrant and not too spicy, It is the perfect family meal

Ingredients

4 portion(s)
400 g
trimmed beef steak, cut into wok strips
Oil for browning
2 tsp
green Thai curry paste
1 
tin coconut milk
200 g
button mushrooms
2 
green chillies, de-seeded
125 g
baby corn
125 g
sugar snaps
Sugar
 ½ bunch
fresh coriander

Preparation

Step 1

Cut mushrooms into slices, chilli in strips, halve the baby corn and sugar snaps lengthways.

Step 2

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.

Step 3

Stir curry paste into 2 tbsp of the solid coconut milk over a medium heat until it begins to smell fragrant and separates.

Step 4

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.

Step 5

Add baby corn and sugar snaps and cook for 2 mins so the vegetables are al dente.

Recipe-ID: UK92

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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