Thai steak salad with jasmine rice, sugar snaps and toasted coconut recipe | delicious. magazine
Thai red curry paste adds a punch of flavour to steak in this salad with jasmine rice, sugar snaps and coconut. A perfect dinner for a summery evening.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 2 British beef steaks (we used sirloin, but rump also works well)
- 3 tbsp Thai red curry paste (we used the Thai Taste brand)
- 1 large aubergine, cut into chunks
- 1 tbsp olive oil, plus extra for frying
- 3 tbsp vegetable oil
- 1 tbsp fish sauce
- 2 tsp light brown soft sugar
- 300g sugar snap peas, halved lengthways
- 2 x 250g packs ready-cooked jasmine rice
- 1 red chilli, sliced
- 25g fresh Thai (or regular) basil
- 2 tbsp toasted coconut flakes
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