Friday, 6 July 2012

Thai Beef Curry

Serves 2
1½ syn on Extra Easy

250g Beef, cubed
4-5 shallots, sliced
1 red pepper. chopped
small knob ginger, thinly sliced
2 carrots, peeled and thickly sliced
1 small butternut squash, peeled and cubed
2 Müllerlight coconut and vanilla yogurts
2 tbsp Thai red curry paste

Fry the beef, shallots, pepper and ginger in Fry Light until the beef is sealed and the onion has softened a little. Add the carrots, squash and curry paste, with enough water to just cover the vegetables. Simmer until the carrots are cooked to your liking. To thicken the sauce, mash a few of the butternut squash pieces with a fork or potato masher. Take the saucepan off the heat and allow to cool for a few minutes before adding the yogurt, stirring well to incorporate.

Serve with rice. 


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