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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

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

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.

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.

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

Spoon the risotto onto serving plates (loosen with a little extra broth and/or butter if it has thickened too much). Top with prawns and spoon over the garlicky sauce from the bottom of the pan. Sprinkle over a little more parmesan and the parsley. Serve immediately.

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