Thai carrot & radish salad
An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy
Thai beef with coconut dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp Thai green curry paste
- 250g beef steak(we used rump)
- 2 tsp vegetable oil
- 160ml can coconut cream
- 1 tbsp soft brown sugar
- 1 red chillithinly sliced
- zest 1 limejuice of ½
- 200g pack green bean
- 300g pack cooked jasmine riceor 100g rice, cooked and drained
- ½ small pack corianderleaves picked
- 2 tbsp crispy onionfrom a pot (we used Danfood Onion Salad Crispies)
Nutrition: per serving
- kcal846
- fat48g
- saturates29g
- carbs64g
- sugars18g
- fibre3g
- protein36g
- salt1g
Method
step 1
Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain.
step 2
Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.
