Green curry beef & noodle stir-fry

SERVES 4

PREP + COOK TIME 45 MINS

500g beef fillet, thinly sliced juice of 1 lime

1 tbsp cornflour

4 tbsp kecap manis (sweet

soy sauce)

2 tbsp fish sauce

½ cup green curry paste (see

recipe, page 38)

150g dried pad Thai flat rice

noodles

4 tbsp extra virgin olive oil 2 onions, cut into thin

wedges

1 red capsicum, thinly sliced 1 bunch baby bok choy,

trimmed

½ cup roasted salted cashews 1 cup Thai basil leaves

1 cup coriander leaves

Lime wedges, to serve

1

Combine beef, lime juice, cornflour, 1 tbsp of the kecap manis, 1 tbsp of the fish sauce and 1 tbsp of the curry paste in a large bowl. Set aside for 15 minutes to marinate.

2

Cook noodles following packet instructions. Drain and set aside. 3

Heat 1 tbsp of the oil in a wok or large non-stick frying pan over high heat. Add

1/3 of the beef mixture and stir-fry for 2 minutes or until beef is browned. Transfer to a bowl. Repeat twice more with remaining beef and 2 tbsp of the remaining oil, reheating wok or pan between batches. 4 Add remaining oil to wok. Add onion and the remaining curry paste. Stir-fry for 3 minutes. Add capsicum and stir-fry for a further 2 minutes or until onion begins to soften. Return beef to pan with bok choy, 2 tbsp water, the remaining kecap manis and fish sauce. Stir-fry for 2 minutes. Add noodles and cook for a further 1 minute or until bok choy just wilts and noodles are hot. Remove wok from heat. Stir in cashews and ½ of the basil and coriander. 5 Spoon into serving bowls. Garnish with remaining herbs. Serve with lime wedges.