Serves 4
Ingredients
- 1 tablespoon peanut oil
- 2 tablespoons thai red curry paste
- 400g Our farm angus beef stir fry
- 1 bunch broccolini, chopped
- 200g sugar snap peas
- 1 bunch asparagus, chopped
- 275ml coconut milk
- 400g dried vermicelli noodles
- 1 long red chili, chopped
- Small handful thai basil leaves
Method
Step 1
Heat oil in a wok or large frypan over medium high heat. Add the curry paste and cook for 2 minutes until fragrant. Add the beef and stir fry for a further 2-3 minutes until almost cooked.
Step 2
Add the greens and cook for a further 2-3 minutes, followed by the coconut milk and cook until thickened.
Step 3
Cook noodles according to packet instructions and add them to the pan tossing until well coated in the sauce.
To serve, top with red chili and thai basil and enjoy.