4-8 tablespoons of coconut milk
1 tablespoon of red curry paste
225 g/½ lb of minced beef
½ red pepper - thinly sliced
1 onion - sliced
handful of chopped spring onions
2 tablespoons of nam pla (fish sauce)
½ teaspoon of tamarind juice
fresh/cooked Thai rice noodles

METHOD

Heat the wok until hot. Add the coconut and bring to the boil before mixing in the curry paste and heat through. To the sauce add the minced beef, a little more coconut milk (if needed), onion, pepper and spring onions and heat through. Mix in the nam pla and tamarind juice before adding the noodles. Mix together and serve

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