| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 250 |
g |
Lean steak |
| 1 |
lg |
Onion |
| 2 |
|
Tomatoes |
| 75 |
g |
Rice noodles |
| 1 |
tb |
Sesame seeds |
| 1 |
|
400 gram can coconut milk |
| 1 |
tb |
Thai red curry paste |
| 1 |
ts |
Sesame oil; 1 lime |
| 1 |
tb |
Light soy sauce |
| 1 |
|
Handful fresh basil or coriander |
INSTRUCTIONS
1 Heat the vegetable oil in a saute pan. Cut the beef into 1cm wide strips.
Add to the pan and cook on a high heat for 2-3 minutes until nicely
browned.
2 Add the onions and cook for a further few minutes. Roughly chop the
tomatoes, add to the pan and cook for a further three minutes until the
tomatoes begin to soften. Heat a small non-stick frying pan. Cover the rice
noodles with boiling water.
3 Add the sesame seeds to the pan, cook for a minute, shaking the pan until
golden and remove from the heat. Add the coconut milk and curry paste and
boil. Cook for 2-3 minutes until hot.
4 Drain the noodles and toss with the sesame seeds and oil. Divide between
two bowls. Squeeze the lime juice, soy sauce and herbs into the curry and
taste for seasoning. Spoon over the noodles and serve.
Converted by MC_Buster.
Per serving: 749 Calories (kcal); 59g Total Fat; (68% calories from fat);
8g Protein; 55g Carbohydrate; 0mg Cholesterol; 349mg Sodium Food Exchanges:
2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 12 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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