Ingredients 1 tsp oil
275 g minced beef
1 tsp Thai red curry paste
½ medium red capsicum, sliced
½ medium yellow capsicum, sliced
½ cup bean sprouts
2 green spring onions, or shallots
About 50 ml coconut milk
1 tbsp lime juice
½ tbsp fish sauce
1 tbsp mint, shredded
2 large lettuce leaves
Heat the oil in a wok.
Add the beef and the curry paste.
Stir fry until the beef is cooked, using a fork to break it up. This takes up to about 10 minutes.
Add the capsicums, and fry for a minute or so.
Add the sprouts, shallots, coconut milk, juice and sauce, and stir until it is hot.
Stir in the mint.
Serve in the lettuce leaves. This is not easy to eat, so I rolled the lettuce leaf, and ate with fingers!
I served it with a potato dish, and some fresh corn on the cob.
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