Quick Thai Beef Green Curry
400g Scotch Beef PGI sirloin steak, trimmed and cut into thick strips
2 tbsp groundnut oil
1 x pack Easy Thai Green Curry Kit (Including 3 parts, Thai green curry paste, coconut milk and herbs)
1 x green chilli, finely sliced (optional, if you like it hot)
One handful of baby spinach leaves
1 tbsp Thai fish sauce (nam pla)
Juice of ½ a lime
2 tbsp coconut cream to finish
Lime wedges to serve
- Stir fry the steak in the hot oil for 2 minutes to brown, then remove to a plate and set aside.
- Add all the curry paste and 1 tbsp of the coconut milk and stir over a gentle heat for 2 minutes before stirring in the remaining coconut milk. Bring almost to the boil then add the steak and extra chilli, if using, and simmer for another 2 minutes. Add the contents of the herb sachet and cook 3 minutes more.
- Finally stir in the spinach, fish sauce and lime juice until the spinach is wilted.
- Remove from the heat, spoon over the coconut cream and sprinkle with torn coriander leaves to serve.
Plain boiled rice is the ideal partner for Thai green curry.