I thought this was delishuss. I was kind of surprised at how tasty it was considering it was low fat. It is a little less creamy/thick than what you would expect a thai curry to be but it’s all the better for the waistline.
5 1/2 Weight Watchers points per serving
Low fat cooking spray
300g of lean rump steak, cut into pieces
2 tablespoons red Thai curry paste
1 green pepper, sliced
150g baby corn
1/2 x 400ml can reduced fat cocunut milk
2ooml vegetable stock
2 x 150g packet straight to wok Udon noodles
A handful of freshly chopped coriander, to garnish
1. Heat a large lidded saucepan until hot. Spray with low fat cooking spray and add the steak and fry for 2-3 minutes until brown.
2. Add the paste, pepper and baby corn. Cook for a further 2-3 minutes until beginning to brown.
3. Add the cocunut milk and stock. Bring to the boil, cover and simmer for 10 minutes until the beef is tender.
4. Add the beansprouts and noodles. Cook for 1-2 minutes until hot, then serve in warm bowls garnished with the coriander.
Tip: Prawns would work well with this dish instead of the beef. Add 150g of cooked prawns with the beansprouts. The points value per serving would be 4 1/2.
If you like a spicy curry, I would add some more curry paste.