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Red curry steak with pea salad

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After a dish with a spicy kick? This red curry steak is a speedy family favourite.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + resting time
Three cuts of red curry steak with pea salad and lime wedges

Ingredients

  • 1 tbs red curry paste
  • 1 tbs coconut milk
  • 4 Coles Beef Porterhouse Steaks
  • 150g sugar snap peas, trimmed
  • 150g green beans, trimmed, halved
  • 120g pkt Coles Australian Baby Spinach
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1 long red chilli, thinly sliced (optional)
  • 2 tbs olive oil
  • 1 tbs lime juice
  • Lime wedges, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat barbecue grill or chargrill on high. Combine curry paste and coconut milk in a shallow glass or ceramic dish. Add the beef and turn to coat.

  2. Step 2

    Cook the beef for 3-4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

  3. Step 3

    Meanwhile, combine the sugar snap peas and green beans in a large heatproof bowl. Cover with boiling water and stand for 1 min. Refresh under cold water. Drain.

  4. Step 4

    Combine the sugar snap peas mixture, spinach, onion, mint and chilli, if using, in a large bowl. Drizzle with the oil and lime juice. Toss to combine. Season.

  5. Step 5

    Divide the beef and salad among serving plates. Serve with the lime wedges.

    Red curry steak with pea salad

    Red curry steak with pea salad
    • Serves4
    • Cook time10 minutes
    • Prep time10 minutes, + resting time
    Ingredients
    • 1 tbs red curry paste
    • 1 tbs coconut milk
    • 4 Coles Beef Porterhouse Steaks
    • 150g sugar snap peas, trimmed
    • 150g green beans, trimmed, halved
    • 120g pkt Coles Australian Baby Spinach
    • 1/2 red onion, thinly sliced
    • 1/2 cup fresh mint leaves
    • 1 long red chilli, thinly sliced (optional)
    • 2 tbs olive oil
    • 1 tbs lime juice
    • Lime wedges, to serve
      Description

      After a dish with a spicy kick? This red curry steak is a speedy family favourite.

      Method

      1. Step 1

        Preheat barbecue grill or chargrill on high. Combine curry paste and coconut milk in a shallow glass or ceramic dish. Add the beef and turn to coat.

      2. Step 2

        Cook the beef for 3-4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

      3. Step 3

        Meanwhile, combine the sugar snap peas and green beans in a large heatproof bowl. Cover with boiling water and stand for 1 min. Refresh under cold water. Drain.

      4. Step 4

        Combine the sugar snap peas mixture, spinach, onion, mint and chilli, if using, in a large bowl. Drizzle with the oil and lime juice. Toss to combine. Season.

      5. Step 5

        Divide the beef and salad among serving plates. Serve with the lime wedges.