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Spicy Beef & Coconut Stir-fry

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It’s tough coming up with dinner every night of the week, but Marion’s Kitchen Thai Red Curry kit has you covered. Simply add beef, broccolini, sugar snap peas and asparagus for a quick and easy midweek meal that will be a regular on your table.

WATCH THIS RECIPE

SPICY BEEF & COCONUT STIR-FRY

PREP TIME

5 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

Marion’s Kitchen Thai Red Curry, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

1 tbsp vegetable oil

500g (1lb) sliced beef, (e.g. rump steak, sirloin, striploin or rib eye)

300g (10 oz) broccolini

200g (7 oz) sugar snap peas

100g (3.5 oz) asparagus

1 cup Thai basil leaves

1 long red chilli finely sliced, to serve

Steps
Step 1

Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the THAI RED CURRY PASTE and stir-fry for a minute or until fragrant. Add the beef and stir-fry for 2-3 minutes or until almost cooked. Add broccolini and stir-fry for another minute. Add the sugar snap peas and asparagus and stir-fry for another minute.

Step 2

Now add the COCONUT MILK, THAI HERBS & CHILLI and the drained bamboo shoots. Stir-fry for another 2-3 minutes or until vegetables are tender and beef is cooked.

Step 3

Add the Thai basil leaves. Serve topped with red chilli.

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