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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quick and easy curry for those busy weeknights! Ingredients:
2 tablespoons peanut oil |
1 lb beef rump, sliced thinly (500gm) |
1 onion, sliced thinly |
2 teaspoons ginger, grated |
1 garlic clove, crushed |
1/3 cup mild curry paste |
1 2/3 cups coconut milk |
1 yellow capsicum, sliced thinly |
150 g green beans, halved |
Directions:
1. Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
2. Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
3. Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.
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