About this recipe:An exotic way to use up minced steak, this dish combines the wonderful Thai flavours of ginger, fish sauce, kaffir lime leaves and coconut.
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
chopped fresh coriander
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Method Prep:10min › Cook:10min › Ready in:20min
Finely chop 3 shallots, 2 garlic cloves and a 2cm piece of fresh root ginger.
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.
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.
Sprinkle with grated coconut and chopped fresh coriander and serve with noodles or Thai fragrant rice, cooked according to the pack instructions.
*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.