This delicious dinner is served with snow peas and sprouts. 


  • 3 tbsp vegetable oil

  • 2 shallots finely diced

  • 2 garlic cloves, crushed

  • 1 tbsp grated ginger

  • 1 tbsp Keen's curry

  • 1 tbsp crushed coriander seeds

  • 1 tbsp lime juice

  • zest of 1 lime

  • 1 cup coconut cream

  • 2 tbsp sugar

  • 1/4 cup crunchy peanut butter

  • 1/2 cup chopped peanuts

  • salt

  • 4 spring onions, cut into 5cm lengths

  • 500g beef stir-fry strips

  • 1 bunch bok choy, chopped

  • 200g snowpeas cut in half

  • 1/2 cup coconut cream

  • 1 cup bean sprouts

  • 1/2 pack snowpea shoots

  • •1/2 cup coriander leaves

  • extra peanuts to serve

  • rice noodles to serve

  • lime wedges to serve


  • 1.

    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.

  • 2.

    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.

  • 3.

    Add the peanut butter and peanuts to the pan, cook for a further 2-3 minutes. Season to taste with salt.

  • 4.

    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.

  • 5.

    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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