Thai mince with rice noodles
Thai mince with rice noodles Ingredients30ml (2 tbsp) sunflower oil500g lean beef mince1 red pepper, seeded and chopped125g green beans, topped, tailed and sliced1 bunch spring onions, finely sliced5ml (1tsp) brown sugar15-30ml (1-2 tbsp) Thai red curry paste1 x 400g can coconut milk15ml (1 tbsp) fish sauceA large handful of fresh basil leavesBlack pepper to taste1 stick Thai rice noodlesMethodHeat the oil in a wok or large frying pan. Brown the mince over high heat in two batches. Add the pepper, green beans and onions, then stir-fry for 2-3 minutes. Stir in the curry paste and coconut milk and bring to the boil. Simmer uncovered for 10 minutes until reduced and thickened, stirring from time to time.Add the sugar, fish sauce and basil leaves. Pour boiling water over rice noodles and leave for 4-5 minutes until soft. Drain and serve mince over noodles. Serves 4..
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