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
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.
Recipe as PDF
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