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Coconut beef curry

Coconut beef curry

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Give sirloin steak a delicious Thai twist with green curry paste, coriander and coconut milk

Serves: 4
Prep time: 20 mins
Cooking time: 35 mins

Ingredients

Serve in warmed bowls with boiled rice or noodles.

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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

Method

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.
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.
Stir in the coriander and season to taste with salt and freshly ground black pepper.

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Nutritional information per portion

Calories 472(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.