- 0:25 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Turn your favorite Thai curry into a veggie-packed stir fry with this 30-minute recipe
Ingredients
- 2 tablespoons sunflower or rice bran oil
- 2 tablespoons red curry paste
- 500g lean beef mince
- 4 bok choy, quartered lengthways
- 4 spring onions, thinly sliced on an angle
- 2 tablespoons fish sauce
- 1 teaspoon caster or raw sugar
- 2 kaffir lime leaves, shredded (see note)
- 1/2 cup Thai basil (see note) or coriander leaves
- 1 cup (200g) Doongara Clever Rice, cooked to packet instructions (see note)
Method
- Step 1Heat 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, breaking up with a wooden spoon. Add bok choy, spring onion, sauce, sugar and lime leaf. Stir-fry for 1 minute or until bok choy is wilted. Remove from heat, stir in basil and serve on rice.
- Low carb
- Lower gi
Nutrition
2118 kj
Energy
20.2g
Fat Total
5.1g
Saturated Fat
4.2g
Fibre
33.2g
Protein
70mg
Cholesterol
1207mg
Sodium
45.7g
Carbs (total)
All nutrition values are per serve
Notes
Thai basil and kaffir lime leaves are from Asian food shops and greengrocers. Doongara is a low-GI rice from supermarkets.
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: Taste.com.au
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