Beef Thai Green Curry
- Basmati rice 150 g
- Beef 320 g
- Zuchnini 1 pce
- Onion 1 med
- Mushroom 100 g
- Broccoli 100 g
- Sugar Peas 1 hfl
- Spring onion 1 hfl
- Street Kitchen Thai Green Kit 1 pce
- Vegetable oil 3 tbs
- Lime juice 4 tbs
Start by taking a large wok, chop the beef into bite sized chunks. Add in the vegetable oil and cook each side of the beef until brown. Once the beef has been fully browned remove them from the pan and put them aside.
Chop the onion finely then add them into the same pan we used for the beef. Saute the onion on low heat for about 3-4 minutes or until soft. Next, add in the ginger and garlic pouch. Cook for a minute on higher heat until fragrant. This is the right time to put the rice on to boil.
Add in the coconut ilk pouch next, then the courgettes, broccoli, mushrooms, spring onion, sugar peas and the spice pouch. Place the lid on and cook on low heat for about 10 minutes. Once the veggies have fully cooked but still have a bright green colour and a good crunch add the beef back in with all the juices.
Cook for an additional 5 minutes or until the beef is heated through. Enjoy with some basmati rice.