Thai beef with coconut

    20 min

    An exotic way to use up minced steak, this dish combines the wonderful Thai flavours of ginger, fish sauce, kaffir lime leaves and coconut.

    8 people made this

    Serves: 4 

    • 3 shallots
    • 2 garlic cloves
    • 2cm piece of fresh root ginger
    • 2 tbsp sunflower oil
    • 500g lean minced steak
    • 1 tbsp red curry paste
    • 1 tbsp fish sauce
    • 1 tbsp dark soy sauce
    • 2-3 dried kaffir lime leaves
    • 100ml beef stock
    • 3 tbsp coconut cream
    • grated coconut
    • chopped fresh coriander

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Finely chop 3 shallots, 2 garlic cloves and a 2cm piece of fresh root ginger.
    2. Heat 2 tbsp sunflower oil in a wok or large frying pan, add the shallots, garlic and ginger, and stir-fry with 500g lean minced steak over a high heat until lightly browned. Stir in 1 tbsp red curry paste, 1 tbsp fish sauce and 1 tbsp dark soy sauce.
    3. Crumble in 2-3 dried kaffir lime leaves and add 100ml beef stock, made with a stock cube, and 3 tbsp coconut cream. Simmer for 6 minutes.
    4. Sprinkle with grated coconut and chopped fresh coriander and serve with noodles or Thai fragrant rice, cooked according to the pack instructions.

    …shopping tips

    *If you enjoy cooking Thai meals it's worth keeping dried kaffir lime leaves in the storecupboard. You can use fresh leaves if you prefer; shred them very finely before adding them.
    *Dried curry leaves make a good alternative if you are having difficulty finding the kaffir lime leaves.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


     -  04 Dec 2011


    Wow!! Delicious. I served it with orzo instead of rice and it went down a treat. Two thumbs up from all family members.  -  26 Nov 2009


    Something else. I didn't have lime or curry leaves, so I just left them out. I also substituted coconut milk for the coconut cream. Still delicious!  -  26 Nov 2009