Thai chilli beef curry
16
Points®
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
Onion
1 medium
Red pepper
1 medium
Curry paste
20 g
Chilli, green or red
1 individual
Reduced fat coconut milk, tinned (7.7% Fat)
400 ml
Vegetable stock cube
1 cube(s)
Lime
½ medium
Egg noodles, dry
240 g
Mange-tout
150 g
Green Giant Baby Cobs
125 g, drained
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.