Quick, fragrant and delicious, this popular Thai dish is sure to
become a regular family favourite. For variation substitute
beef with chicken or pork.
Ingredients
- 2 tsp oil
- 1 Tbsp Gregg's Red Curry Paste
- 300g beef rump steak, sliced
- 150g green beans, sliced
- 1/2 cup baby corn
- 200ml coconut cream
- 1 Tbsp brown sugar (optional)
- red chilli, to garnish
Method
Heat the oil in a wok or frying pan over medium high heat. Add
the Gregg's Red Curry Paste and beef, and stir fry for 5 minutes.
Add the beans and cook for a further 2 minutes. Add the baby corn,
coconut cream and brown sugar and bring to the boil. Reduce the
heat and simmer for 5 minutes or until the beef is cooked, stirring
occasionally.
Serve with rice. Garnish with sliced red chilli, if desired.