You can have this on the table in 15 mins, so it’s perfect for nights when you might be tempted by some takeaways.
ALSO SEE: Prawn caponata pasta and crispy capers
Ingredients
- 1 tsp olive oil, plus extra for cooking
- 300 g mixed stir-fry veg (we used a mix of baby corn, carrots, peppers and green beans)
- 2 tbsp Thai green curry paste
- Handful coriander leaves and stalks, chopped separately
- 400 ml tin light coconut milk
- 2 lean sirloin or rump steaks (approx 180 g each), at room temperature before frying
- To serve: Steamed rice, crispy onions and lime wedges
Instructions
1 Add 1 tsp oil to a large, deep-frying pan and add the vegetables. Cook for 3 mins, then stir in the curry paste, and chopped coriander stalks and most of the leaves. Cook for 1 min until fragrant, then pour in the coconut milk and simmer on a low heat while you cook the steak.
2 Brush the steaks with oil and season with salt and pepper on both sides. Heat a non-stick frying pan until hot. Add the steaks to the frying pan and sear over high heat for 2–3 mins on each side for medium rare (depending on the thickness of the steak), or until cooked to your liking. Rest for 5 mins before slicing thinly.
3 Serve the curry with steamed rice, crispy fried onions and lime wedges to squeeze over. Swap the steak for prawns. Add to the coconut sauce and simmer for a couple of mins until pink and cooked through
