Kua Kling with Beef and Lemongrass
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Ingredients
- 450 g beef sirloin steak, thinly sliced
- 3 tbsp thai red curry paste
- 2 lemongrass stalks, finely chopped
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp toasted rice powder
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 254 kcal
- Protein
- 24.3 g
- Carbohydrate
- 9.1 g
- of which sugars
- 4.5 g
- Fat
- 13.3 g
- of which saturates
- 5.3 g
- Fibre
- 0.9 g
- Salt
- 2.62 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste and lemongrass in a little oil in a wok over a high heat for 2 minutes until fragrant.
- 2
Finely shred the kaffir lime leaves and add half to the pan.
- 3
Add the beef and stir-fry over a high heat for 4 to 5 minutes, breaking up any clumps, until it is dry, well browned and cooked through with no pink remaining.
- 4
Season with the fish sauce and palm sugar, and stir-fry for 1 more minute until the mixture is dry rather than saucy.
- 5
Stir in the toasted rice powder and thai basil leaves.
- 6
Scatter with the remaining shredded lime leaves and serve with jasmine rice.
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