Thai beef with coconut dressing
By Cassie Best
Treat yourself to a rump steak- cook to your liking and serve with an aromatic spiced coconut cream sauce and jasmine rice
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Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 846
-
fat 48g
-
saturates 29g
-
carbs 64g
-
sugars 18g
-
fibre 3g
-
protein 36g
-
salt 1g
Ingredients
- 2 tbsp Thai green curry paste
- 250g beef steak (we used rump)
- 2 tsp vegetable oil
- 160ml can coconut cream
- 1 tbsp soft brown sugar
- 1 red chilli, thinly sliced
- zest 1 lime, juice of ½
- 200g pack green beans
- 300g pack cooked jasmine rice, or 100g rice, cooked and drained
- ½ small pack coriander, leaves picked
- 2 tbsp crispy onions from a pot (we used Danfood Onion Salad Crispies)
Method
Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.
Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.
