THAI GREEN BEEF CURRY WITH BAS­MATI RICE

Irish Daily Mail - - The Red Carpet -

IN­GRE­DI­ENTS

Low-cal spray oil 600g lean beef sir­loin, cut into chunks

1 tbsp green Thai curry paste

1 stick lemon grass, thinly sliced 2 gar­lic cloves, chopped 2 kaf­fir lime leaves 1 tsp nam pla (fish sauce) 100ml re­duced-fat co­conut milk

60mg mangetout, trimmed

60g thin green beans, trimmed Juice of 1 lime 2 tbsp chopped fresh co­rian­der

240g bas­mati rice (raw weight)

METHOD

Cook the rice ac­cord­ing to the in­struc­tions on the packet. Mean­while, lightly spray a

wok or deep-fry­ing pan with low-cal spray oil. Place ver a medium heat and add the beef. Stir-fry for 2-3 min­utes un­til sealed. Stir in the curry paste and cook for 1 minute. Add the lemon grass, gar­lic and lime leaves and stir-fry for 1 minute. Add the nam pla, co­conut milk, mangetout and green beans. Sim­mer gen­tly for 10 min­utes, un­til the chicken is cooked through and the veg­eta­bles are just ten­der but still a lit­tle crisp. Stir in the lime juice and co­rian­der and serve with boiled rice.

SERVES FOUR

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