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Red curry beef & bok choy stir-fry

  • 0:25 Prep
  • 0:05 Cook
  • 4 Servings


  • 2 tablespoons sunflower or rice bran oil
  • 2 tablespoons red curry paste
  • 500g lean beef mince
  • 4 bok choy, quartered lengthways
  • 4 spring onions, thinly sliced on an angle
  • 2 tablespoons fish sauce
  • 1 teaspoon caster or raw sugar
  • 2 kaffir lime leaves, shredded (see note)
  • 1/2 cup Thai basil (see note) or coriander leaves
  • 1 cup (200g) Doongara Clever Rice, cooked to packet instructions (see note)


  • 1
    Heat oil in a large wok over medium heat, then add paste and stir-fry for 1 minute or until fragrant. Increase heat to high, add mince and stir-fry for 2-3 minutes until browned, breaking up with a wooden spoon. Add bok choy, spring onion, sauce, sugar and lime leaf. Stir-fry for 1 minute or until bok choy is wilted. Remove from heat, stir in basil and serve on rice.

Source: taste.com.au


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