Recipes - Thai

Stir-fried Beef with Green Curry
Stir-fried beef with green curry


This is quick and easy stir-fry dish; great for cold winter nights. The green curry paste used in this recipe is made for the native Thai palate and is very hot, due to the high content of galangal and green peppers.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

500g beef (rump or skirt steak; very thinly sliced)
2 tbsp canola oil
1 pack of Mae Ploy Green Curry
120mL TCC Coconut Milk
½ red capsicum (julienned)
100g bean shoots (optional)
1 cup young baby corn
½ red onion (thinly sliced)
½ cup carrot (julienned)
1 tbsp Sugar
1 1/2 tbsp Fish Sauce




Steps:
  1. Heat oil in the wok, add vegetables, beef, onion and stir-fry for 1 min. Set aside.
  2. Heat more oil in the wok, add curry paste and stir-fry for 2 mins.
  3. Add coconut milk and vegetables and stir-fry until hot.
  4. Serve with steamed Jasmine rice.

Hint: To julienne capsicum, slice off one side and remove all of the white flesh. Cut off rounded ends, cut in half and cut the remaining capsicum into match stick strips.


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Stir-fried Beef with Green Curry

Stir-fried Beef with Green Curry

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This is quick and easy stir-fry dish; great for cold winter nights. The green curry paste used in this recipe is made for the native Thai palate and is very hot, due to the high content of galangal and green peppers.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

500g beef (rump or skirt steak; very thinly sliced)
2 tbsp canola oil
1 pack of Mae Ploy Green Curry
120mL TCC Coconut Milk
½ red capsicum (julienned)
100g bean shoots (optional)
1 cup young baby corn
½ red onion (thinly sliced)
½ cup carrot (julienned)
1 tbsp Sugar
1 1/2 tbsp Fish Sauce

Instructions
  1. Heat oil in the wok, add vegetables, beef, onion and stir-fry for 1 min. Set aside.
  2. Heat more oil in the wok, add curry paste and stir-fry for 2 mins.
  3. Add coconut milk and vegetables and stir-fry until hot.
  4. Serve with steamed Jasmine rice.

Hint: To julienne capsicum, slice off one side and remove all of the white flesh. Cut off rounded ends, cut in half and cut the remaining capsicum into match stick strips.

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