Thai beef with coconut dressing

Name: Thai beef with coconut dressing
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Thai, Asian
Ingredients: 2 Tbsps Thai green curry paste; 250 grams beef steak (we used rump); 2 teaspoons vegetable oil; 160 milliliters coconut cream; 1 Tbsp soft brown sugar; 1 red chilli, thinly sliced; 1 zest 1 lime, juice of; 200 grams pack green bean; 300 grams pack cooked jasmine rice, or 100g rice, cooked and drained; 1 smalls pack coriander, leaves picked; 2 Tbsps crispy onion from a pot (we used Danfood Onion Salad Crispies)

The recipe Thai beef with coconut dressing is ready in about 20 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Asian food. This recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 41g of protein, 52g of fat, and a total of 1193 calories. This recipe serves 2. This recipe from BBC Good Food requires chilli, juice of lime, vegetable oil, and coconut cream. It works well as a main course. Users who liked this recipe also liked Thai Beef Salad with Peanut Lime Dressing, Thai Beef Coconut Curry Soup, and Thai Beef With Chiles And Basil Over Coconut Rice.

Instructions

Rub 1 tbsp of the curry paste over the steak.

Ingredients you will need

Curry Paste

Steak

Dry Seasoning Rub

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.

Ingredients you will need

Steak

Water

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate and cover with foil to keep warm.

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Coconut Cream

Curry Paste

Lime Zest

Chili Pepper

Beans

Juice

Sugar

Water

Equipment you will use

Frying Pan

Pour any resting juices from the steak into the sauce, then slice the steak into strips.

Ingredients you will need

Sauce

Steak

Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.

Ingredients you will need

Coriander

Coconut

Onion

Beans

Steak

Rice

Equipment you will use

Bowl

Equipment

Frying Pan

Aluminum Foil

Bowl

Ingredients

Servings:

2Tbsps

Thai green curry paste 250grams

beef steak (we used rump)2teaspoons

vegetable oil 160milliliters

coconut cream 1Tbsp

soft brown sugar 1

red chilli, thinly sliced 1

zest 1 lime, juice of 200grams

pack green bean 300grams

pack cooked jasmine rice, or 100g rice, cooked and drained 1smalls

pack coriander, leaves picked 2Tbsps

crispy onion from a pot (we used Danfood Onion Salad Crispies)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Field Recordings Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 19 dollars.