Beef in Fragrant Thai Yellow Curry
A deeply delicious Thai curry using the fantastic combination of yellow Thai curry paste and fragrant coconut milk. A generous squeeze of lime and the end and a garnish of coriander leaves and you have a fantastic mid-week meal using sliced steak. NOTE: If you wish to cut calories further, trim any visible fat from the steaks before using and opt for a lower-fat version of coconut milk – neither will affect the end result. Serve with noodles or a fragrant rice, like Basmati or Jasmine rice.
1 TB olive oil
1 ½ TB yellow Thai curry paste
1 tin coconut milk
2 spring onions, sliced into 1-inch pieces
1 tsp fish sauce
squeeze lime juice
coriander leaves to garnish
Use a sharp knife to cut the steak into smaller/ thinner strips.
Heat the olive oil in a wok or non-stick pan. Once very hot, brown the steak strips briefly to get some good colour on them. Remove the steaks from the pan and set aside.
Reduce the heat to moderate and add the yellow Thai curry paste and coconut milk to the same pan, and gently mix (use a silicon spatula / silicon-tipped whisk to not scratch your pan). Allow the mixture to reduce to a thick sauce, this will take approximately 5-8 minutes.
Add the spring onions to the pan, along with the fish sauce. Return the cooked beef slices to the pan, to gently cook through.
Season with a generous squeeze of lime juice and serve garnished with chopped coriander.
Delicious served over fragrant rice or noodles.