• 2 shallots, peeled and chopped
  • 2 red chillies, deseeded and sliced, reserving some to garnish
  • 2 garlic cloves, chopped
  • 4cm piece of ginger, peeled and finely grated
  • 1 tbsp lemongrass paste
  • 1 tbsp garam masala
  • 1 tbsp rapeseed oil
  • 400ml coconut milk
  • 1 tbsp tamarind paste
  • 300g green beans, trimmed
  • 1 red pepper, sliced
  • 300g extra lean beef escalopes, cut into cubes
  • 250g basmati rice
  • 1 tsp fish sauce
  • 1 lime, juiced
  • 15g coriander, chopped, reserving some to garnish
  • 15g desiccated coconut, toasted


  1. 1

    In a food processor, whizz together the shallots, chillies, garlic, ginger, lemongrass, garam masala and 2 tbsp water.

  2. 2

    Heat the oil in a pan and gently cook the paste for 2-3 minutes until fragrant. Pour in the coconut milk and 100ml water, then add the tamarind paste. Simmer gently for 15 minutes, adding in the green beans and pepper for the last 10 minutes. Stir through the steak for the last 2-3 minutes of cooking time.

  3. 3

    Meanwhile, put the rice in a pan with 500ml cold water. Bring to the boil, then turn down and simmer for 12 minutes, covered.

  4. 4

    Stir the fish sauce, lime juice and coriander through the curry and serve with the rice. Garnish with the desiccated coconut and remaining coriander leaves and chilli.

Nutritional Details

Each serving provides
  • Energy 2119kj 506kcal 25%
  • Fat 28.1g 40%
  • Saturates 19.1g 96%
  • Sugars 9.0g 10%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 519kj/124kcal

Each serving provides

27.9g carbohydrate 3.9g fibre 33.4g protein

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