Red Curry Banh Mi
Vietnamese baguette with Red curry beef mince and salad. A suitable lunch menu item for all venues.
Cafe/Takeaway
Casual Dining
Beef
Sandwiches & Wraps
Main Meals
Snacks & Sides
Local Favourites
Other Asian
Ingredients per serve
Red Curry Banh Mi
−
+
€0.0
Method
Extra-virgin olive oil
/ml
30.0 ml
0%
Shallot, minced
/g
100.0 g
0%
KNORR Thai Red Curry Paste 850 g
/g
30.0 g
0%
Beef mince
/kg
2.0 kg
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
150.0 g
0%
Sugar
/g
30.0 g
0%
KNORR Thai Lime Powder 500 g
/g
10.0 g
0%
French rolls, split and lightly toasted
/x
5.0 x
0%
Cucumber slices
/g
250.0 g
0%
Bird's eye chillies, sliced
/g
150.0 g
0%
Spring onion, sliced
/g
200.0 g
0%
Coriander, picked
/g
200.0 g
0%
Bean sprouts
/g
250.0 g
0%
Garlic puree
/g
15.0 g
0%
/
Method
-
Extra-virgin olive oil 30.0 ml
-
Shallot, minced 100.0 g
-
Beef mince 2.0 kg
-
Sugar 30.0 g
-
French rolls, split and lightly toasted 5.0 x
-
Cucumber slices 250.0 g
-
Bird's eye chillies, sliced 150.0 g
-
Spring onion, sliced 200.0 g
-
Coriander, picked 200.0 g
-
Bean sprouts 250.0 g
-
Garlic puree 15.0 g
Preparation
-
Method
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add shallot and garlic puree and cook, stirring, until shallot begins to soften, about 3 minutes.
- Stir in KNORR Thai Red Curry Paste and cook, stirring, 45 seconds.
- Add beef and salt, breaking beef into small pieces with a wooden spoon. Cook, stirring occasionally, until beef is just cooked through, about 5 minutes.
- Add KNORR Coconut Milk Powder mixed with 400m warm water and sugar, reduce heat to medium-low, and cook until most of liquid is absorbed, about 8 minutes, stirring occasionally. Add KNORR Lime Powder and stir.
- Fill toasted buns with beef, dividing evenly.
