Preparation Time: 20 min
Cooking Time: 20 min
Level of Difficulty: Easy
Forget the takeaway menu! Instead capture the flavours of Thailand in this easy one-pot curry.
Perfect for the weekend and it won't throw your budget off track.
Ingredients
5 spray(s) Cooking Spray, Calorie Controlled
300 g Beef, Rump Steak, Lean, cut into strips
1 medium Onion,
1 medium Pepper, Red, deseeded and cut into strips
20 g Red Curry Paste
1 individual Chilli deseeded and thinly sliced
1 can Blue Dragon Coconut Milk, Reduced Fat,
1 Knorr Vegetable Stock, made up with 500ml water
1/2 medium Lime, Whole, juiced
240 g Noodles, Egg, Dried
150 g Mange-tout, halved
125 g Green Giant Baby Cobs, (baby corn cobs)
2 tablespoons Coriander, Fresh
Instructions
Spray a wok or sauté pan with low fat cooking spray.
Add the beef and stir-fry for 2-3 minutes, until seared and browned.
Add the onion and pepper and stir-fry for 2 more minutes.
Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat.
Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender.
Add the coriander and a squeeze of lime juice, then serve.
