Friday night is curry night – so rather of ordering a takeaway from the original Indian, try cooking this little gem at home. You ’ll have a succulent delicate curry in under thirty twinkles. To make it more substantial, serve it with plain, boiled basmati rice, which will add 130 calories and 27g carbs per 100g portion.
SERVES 4
1 tbsp olive oil painting
500g spare minced beef
1 tbsp plain flour
2 small onions, finely sliced
tbsp Panang curry paste
1 x 400g drum light coconut milk
4 tbsp brickle
peanut adulation
1 tsp fish sauce
1 x 400g drum diced tomatoes
200g pak choi, halved lengthways
150g baby sludge
Juice of 1 lime
ocean swab
lately ground black pepper
1. toast the olive oil painting in a largenon-stick frying visage over a high heat and dust the beef in the flour. Season with ocean swab and black pepper.
2 Add the beef to the visage and brown on all sides, also remove with a slotted ladle and set away.
3. Add the onions to the visage and shindig for 4 – 5 twinkles over a medium heat, until softened and smoothly golden.
4. Stir in the curry paste for 1 nanosecond, also add the beef back to the frying visage.
5. Pour in the coconut milk, peanut adulation, fish sauce and diced tomatoes and bring to the pustule. Reduce the heat incontinently to a poach and leave to bubble for 10 – 15 twinkles.
6. Add the pak choi and baby sludge and cook for a farther 5 twinkles.
7. Serve with a squeeze of lime juice over the top.