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Photo of Thai chilli beef curry by WW

Thai chilli beef curry

16
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Forget the takeaway menu! Instead capture the flavours of Thailand in this easy one-pot curry. Perfect for the weekend and it won't throw your budget off track.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Beef rump steak, raw

300 g, cut into strips

Onion

1 medium, thinly sliced

Red pepper

1 medium, deseeded and cut into strips

Curry paste

20 g, Gang Ped Red Curry Paste

Chilli, green or red

1 individual, deseeded and thinly sliced

Reduced fat coconut milk, tinned (7.7% Fat)

400 ml

Vegetable stock cube

1 cube(s), made up with 500ml water

Lime

½ medium, juiced

Egg noodles, dry

240 g

Mange-tout

150 g, halved

Green Giant Baby Cobs

125 g, drained, (baby corn cobs)

Coriander, fresh

2 tablespoon(s)

Instructions

  1. Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes.
  2. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

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