Coconut beef curry
Serves: 4
Time to prepare: 20 mins
Time to cook: approx 35 mins
Cals per portion: 472
1 red pepper, deseeded and chopped
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
10ml (2tsp) Thai green curry paste
15 ml (1tbsp) sunflower oil
3 x 175g (6oz) thick sirloin steaks, trimmed of fat and cubed
400ml can reduced-fat coconut milk
1 sweet potato, peeled and cut into chunks
100g (4oz) green beans, trimmed and halved
60ml (4tbsp) fresh chopped coriander
Boiled rice, to serve
1. Place the pepper, onion, garlic and curry paste
in a food processor or blender with 15ml (1tbsp) water and process until finely minced. Heat the oil in a large deep frying pan; fry the paste for 4-5 mins.
2. Add the cubed steak and cook, stirring, over a high heat for 2-3 mins. Pour in the coconut milk, add the sweet potato, and simmer for 15 mins. Add the beans and cook for a further 5-10 mins until the sweet potato is tender.
3. Stir in the coriander and season to taste with salt and freshly ground black pepper. Serve in warmed bowls with the boiled rice.
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