Helen RandellRed curry beef and bok choy stir fry
November 13th 2011 07:08
There are lots of times when I have some beef mince in the freezer, but I don't necessarily feel like cooking up a bolognese. I spied this recipe in a magazine (maybe a delicious??) and knew it had to be part of my repertoire. It also gives me a chance to use my kaffir lime leaves.
As is (unfortunately) often the case though, this one was pinned up on my fridge for a few months before I actually made it, but since I gave it a whirl, I've done it a couple of times since. You should too
Red curry beef and bok choy stir fry
2 tbs oil
2 tbs red curry paste
500g lean beef mince
4 bok choy, quartered lengthways
4 spring onions, thinly sliced on an angle
2 tbs fish sauce
1 tsp caster sugar
2 kaffir lime leaves, shredded
small handful thai basil or coriander
Heat oil in a large wok over medium heat, then add paste and stir-fry for 1 minute or until fragrant. Increase heat to high, add mince and stir-fry for 2-3 minutes until browned. Add bok choy, spring onions, sauce, sugar and lime leaf. Stir-fry for 1 minute until bok choy is wilted. Remove from heat, stir in herbs and serve over rice.
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