Thai beef with coconut

    (3)
    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.


    6 people made this

    Ingredients
    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

    Method
    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.

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    (3)

    Reviews in English (4)

    mozcab
    by
    2

     -  04 Dec 2011

    by
    1

    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

    by
    1

    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

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