Thai coconut beef

A really zingy Thai beef curry with fresh coriander and lime juice. Try serving with some pak choi and use thin strips of chicken or turkey instead of the beef if you prefer.

Takes: 20 mins
Serves: 4

500g (1lb 2oz) rump steak, cut into strips
2-3tbsp red curry paste
Juice of 2 limes
1tsp sugar
2tsp groundnut oil
250ml (9fl oz) can half-fat coconut milk
500g (1lb 2oz) packet stir-fry vegetables
250g (9oz) thick rice noodles
4tbsp roughly chopped fresh coriander

1.Mix the steak with the curry paste, lime juice and sugar. Leave to marinate for 5 mins.
2.Heat the oil in a wok or frying pan, add the beef and stir-fry for 2 mins.
3.Add the coconut milk and bring to the boil, then add the vegetables and cook for 5 mins.
4.Cook the noodles according to packet instructions and drain well.
5.Sprinkle the coriander over the beef and serve spooned on top of the noodles.

Top tip: Curry pastes vary in strength, so you'll need to experiment to find one that suits you.

Where to next?
Try Malaysian beef curry
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