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This delicious dinner is served with snow peas and sprouts.
Heat 2 tablespoons of oil in a saucepan over a medium heat. Add the shallots, garlic and ginger. Cook for 2 minutes stirring until softened.
Add the Keen's curry powder, coriander seeds, lime juice and zest. Pour in 1 cup of coconut cream and sugar. Bring to the boil, reduce heat and simmer for 4-5 minutes.
Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt.
Heat remaining oil in a wok, add the spring onions and cook for 1 minute. Add the beef, stir-fry until brown then add the bok choy and the snowpeas. Cook for a further 1 minute.
Add 3-4 tablespoons of satay sauce, 1/2 cup of coconut cream and stir through for 1-2 minutes until combined. Add the sprouts, shoots and coriander to the wok before serving.
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