Thai Chilli Beef Curry


  • 1 spray low-fat cooking spray
  • 300 g beef rump steak, cut into strips
  • 1 medium onion(s), thinly sliced
  • 1 medium Pepper, red, deseeded and cut into strips
  • 20 g Thai Taste Gang Ped Red Curry Paste, (or similar brand)
  • 1 portion fresh red chilli(s), deseeded and thinly sliced
  • 1 can Blue Dragon Coconut Milk, Reduced-Fat, (400g)
  • 1 portion stock cube, made up with 500ml water
  • 1 juice from 1/2 lime(s)
  • 240 g dried egg noodles
  • 150 g mange tout, halved
  • 125 g Baby Corn Cobs
  • 2 tablespoon fresh coriander

How to:

Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.

Recipe via: Weight Watchers

By | 2017-08-09T17:28:15+01:00 September 14th, 2009|Beef, Cooking|