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Beef Thai Kebabs

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Spicy and aromatic, these Thai kebabs are an excellent midweek treat. Serve with noodles, grilled chillies, peppers and pak choi.

How to cook & Ingredients

5 minutes
15 minutes
Serves 2

Ingredients 

450g (1lb) lean Scotch Beef popeseye (rump) steak, cut into small cubes

30ml (2tbsp) red or green Thai curry paste

150g (5oz) dried egg noodles

25g (1oz) block creamed coconut, grated

150ml (1/4pt) hot water

5ml (1tsp) lemon grass purae or fresh, sliced thinly

30ml (2tbsp) fresh coriander, chopped

Cooking Method

  • Thread the meat onto skewers and cook under a preheated grill for 4-6 minutes each side.

    1
  • 2 minutes before the end of cooking time, brush the kebabs with 15ml (1tbsp) of red or green Thai curry paste.

    2
  • Meanwhile in a saucepan, cook the noodles as per packet instructions.

    3
  • In a jug, mix together the cream coconut and water until blended. Add the remaining red or green Thai curry paste, lemongrass and coriander to the drained, hot noodles and toss together.

    4

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Serving Suggestion

Serve the kebabs and noodles immediately with grilled chillies and peppers, steamed Chinese leaf and pak choi.

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