The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fiery Thai green steak curry
Nothing beats a spicy Thai curry, and our handy hacks get this one ready in half an hour! Super-easy Slimming World pastes – Thai green curry, lemongrass, ginger & garlic – cut prep time, so steak, onions, green beans and pak choi are sauced and simmering in minutes! Just add fresh coriander and mounds of rice for maximum satisfaction.
SWK: High protein
Plants 4
fake away
Serving size
Ingredients
- 2 onion
- 160g green beans
- 2 pak choi
- 4 bavette steaks
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 280g basmati rice
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 6 tbsp SW green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
Nutritional Information
Calories: 525
Protein: 42g
Carbs: 74g
Fat: 8.0g
Ingredients
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 onion
- 80g green beans
- 1 pak choi
- 2 bavette steaks
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 140g basmati rice
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh coriander
- 3 tbsp SW green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
Nutritional Information
Calories: 526
Protein: 42g
Carbs: 74g
Fat: 8.0g
Fiery Thai green steak curry
Nothing beats a spicy Thai curry, and our handy hacks get this one ready in half an hour! Super-easy Slimming World pastes – Thai green curry, lemongrass, ginger & garlic – cut prep time, so steak, onions, green beans and pak choi are sauced and simmering in minutes! Just add fresh coriander and mounds of rice for maximum satisfaction.
Cook time:
30 mins
Cuisine:
Thai
Food group:
Beef
Allergens: Fish, Milk
Cooking Instructions
Before you start
- 2x large saucepans
Chop, chop!
- Peel the onions and cut each into 8 wedges, then trim and halve the green beans. Trim the pak choi and cut into bite-size pieces.
- On a separate board, trim any visible fat from the steaks, then cut into bite-size chunks.
Sizzle the onions & steak
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the onions and steak for 4-5 mins, turning occasionally, until browned all over.
Boost the flavour
- Squeeze in both pastes, the lemongrass and fish sauce, and cook for 1 min.
- Crumble in the stock and pour in 150ml water (200ml for 4 portions). Add the green beans and pak choi, then stir well and simmer for 6-8 mins, until the sauce has reduced.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Finish & serve
- Remove the curry from the heat. Finely chop the coriander and add half to the curry along with the yogurt.
- Serve the curry with the rice (to create a cheffy rice dome, press the rice into a small bowl first, then turn it out onto the plate) and scatter over the remaining coriander.