“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
Serves: 4
In Thailand they generally serve a salad with the main course. You can do this, particularly when catering for a larger party, or it makes a lovely snack meal on its own, and the grapes give it a lovely surprise.
400g raw beef rump or fillet steak
2 tablespoons olive oil
2 cloves garlic, finely chopped
3cm cube ginger, finely chopped
4 tablespoons MADHUBAN Thai Green Curry Sauce
1 tablespoon lemon juice
1 teaspoon Thai Fish Sauce (Nam Pla)
3 or 4 fresh basil leaves, chopped
200g mixed green salad leaves, chopped
12 back seedless grapes, halved
Step One:
Cut the steak into thin strips.
Step Two:
Heat the oil.
Step Three:
Add the garlic ginger and curry sauce, then the beef and stir-fry until the beef is just cooked.
Step Four:
Allow to cool, then toss in the remaining ingredients, and transfer to a salad bowl.
