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Check out the latest recommended times in our Cooking Guidelines.
Tempting red Thai steak curry
Tender chunks of steak are sizzled with onion, pepper and sugar snaps in a spicy red Thai curry sauce, served with basmati rice and a sprinkle of lime and coriander. For flavour and filling power, it beats a takeout hands down!
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 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)
- 2 bavette steaks
- 1 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lime
- 1 pepper
- 1 chilli
- 1 handful of fresh coriander
- 140g basmati rice
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 80g sugar snap peas
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 526
Protein: 41g
Carbs: 76g
Fat: 8.0g
Ingredients
- 4 bavette steaks
- 2 onion
- 200g sugar snap peas
- 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)
- 2 pepper
- 2 x chilli
- 1 handful of fresh coriander
- 280g basmati rice
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lime
Nutritional Information
Calories: 524
Protein: 41g
Carbs: 76g
Fat: 7.9g
Tempting red Thai steak curry
Tender chunks of steak are sizzled with onion, pepper and sugar snaps in a spicy red Thai curry sauce, served with basmati rice and a sprinkle of lime and coriander. For flavour and filling power, it beats a takeout hands down!
Cook time:
35 mins
Cuisine:
Thai
Food group:
Beef
Allergens: Milk
Cooking Instructions
Sizzle the steak
- Trim any visible fat from the steaks, then cut into bite-size chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steak for 4-5 mins until browned all over. Remove from the pan and set aside.
Prep & soften your veg
- Meanwhile, peel and finely dice the onions, then deseed the peppers and dice into 2cm squares. Finely dice the chillies (deseed for less heat), and finely chop the coriander.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and chillies (to taste) for 5-7 mins.
Boil the rice
- At the same time, cook the rice in boiling water for 10-12 mins, then drain.
Things get saucy!
- Boil a half-full kettle. Stir both the pastes into the veg and cook for 1 min.
- Add the sugar snaps and return the steak to the pan. Crumble in half the stock cube, pour in 250ml boiled water (use all the stock and 350ml water for 4 portions) and stir well. Simmer for 6-8 mins (8-10 mins for 4 portions) until the sauce has reduced slightly.
Add your final flourishes
- Take the pan off the heat and leave to cool a little, then stir in the yogurt and half the coriander. Halve the lime, then squeeze the juice from 1 half (to taste) into the curry, and cut the other half into wedges.
- Serve the curry with the rice and lime wedges, and sprinkle over the remaining coriander.