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Fragrant green Thai beef noodle curry
Whip up a satisfying bowlful of Thai-inspired comfort, with tender beef mince and veg simmered in a sauce using our bespoke Free Food green Thai curry paste. Brown rice noodles soak up every drop, while fresh coriander and a swirl of yogurt bring a cool, creamy finish.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 80g green beans
- 1 pak choi
- 1 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 250g beef mince (5% fat or less)
- 3 tbsp 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.)
- 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)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
Nutritional Information
Calories: 518
Protein: 39g
Carbs: 71g
Fat: 8.5g
Ingredients
- 2 onion
- 160g green beans
- 2 pak choi
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 6 tbsp 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.)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 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)
- 500g beef mince (5% fat or less)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 514
Protein: 38g
Carbs: 70g
Fat: 8.5g
Fragrant green Thai beef noodle curry
Whip up a satisfying bowlful of Thai-inspired comfort, with tender beef mince and veg simmered in a sauce using our bespoke Free Food green Thai curry paste. Brown rice noodles soak up every drop, while fresh coriander and a swirl of yogurt bring a cool, creamy finish.
Cook time:
30 mins
Cuisine:
Thai
Food group:
Beef
Allergens: Fish, Milk
Cooking Instructions
Before you start
- 1x large non-stick frying pan
- 1x saucepan
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.
Sizzle the onions & mince
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the onions and mince for 4-5 mins, breaking up the mince with a wooden spoon, until browned all over.
Add some oomph
- Squeeze in the garlic & ginger paste, green Thai paste, the lemongrass pureé and the fish sauce, and cook for 1 min.
- Crumble in half the stock cube and pour in 250ml water (use all the stock and 350ml water 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 noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Finish & serve
- Remove the pan from the heat and finely chop the coriander. Add the noodles and half the coriander to the curry.
- Once the curry has cooled slightly, stir in the yogurt. Scatter over the remaining coriander and serve.