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

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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.