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Red Curry oil onion PHILADELPHIA Original Cream sherry blanched green beans coconut fresh basil fresh coriander rice
Viewed: 28 - Published at: a year agoIngredients
- 500 g sirloin/porterhouse steak, cut into thin strips
- 2-3 tablespoons red curry paste
- 2 tablespoons oil
- 1 onion, sliced
- 250 ml PHILADELPHIA Original Cream For Cooking
- 2-3 tablespoons medium sherry
- 1 bunch asparagus, cut into 5cm lengths and blanched
- green beans
- 1 tablespoon desiccated coconut
- 2 tablespoon chopped fresh basil
- 2 tablespoon chopped fresh coriander
- rice, for serving
Method
- PLACE beef and curry paste in medium bowl.
- Stir to coat beef thoroughly.
- Marinate for 2 hours or overnight in the refrigerator.
- HEAT half the oil in a nonstick fry pan and saute the onion for 2-3 minutes or until softened, remove.
- HEAT the remaining oil in fry pan.
- Add the beef and stir fry for 4-5 minutes or until browned.
- Return the onions to the pan with the PHILLY, sherry, asparagus and beans, then simmer gently for 3-5 minutes or until heated through.
- Stir through the coconut and herbs.
- Spoon into serving bowls with rice.
- Serve immediately.
