30ml olive oil
500g Beef goulash strips
250ml Coconut milk
1 Sachet Knorr Thai Green Chicken Curry Cook-in-Sauce
2 Limes, juice only
5ml White sugar
500g Frozen stir-fry vegetables
½ Bunch coriander, chopped
1. Heat olive in a wok and fry beef strips on a high heat until well browned.
2. Add coconut milk and stir in sachet of Knorr Thai Green Chicken Curry Cook-in-Sauce until well combined.
3. Stir in the lime juice and white sugar and allow to simmer for 2 minutes.
4. Add the stir-fry vegetables and allow to simmer until just cooked but still slightly crunchy.
5. Remove from heat and stir through the chopped fresh coriander.
6. Serve with rice noodles.
