Red Curry Banh Mi
Vietnamese baguette with Red curry beef mince and salad. A suitable lunch menu item for all venues.
Ingredients
Method
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Extra-virgin olive oil 30 ml
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Shallot, minced 100 g
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Beef mince 2 kg
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Sugar 30 g
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French rolls, split and lightly toasted 5 x
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Cucumber slices 250 g
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Bird's eye chillies, sliced 150 g
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Spring onion, sliced 200 g
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Coriander, picked 200 g
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Bean sprouts 250 g
Preparation
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Method
- Heat 1 tablespoon oil in a large frying pan over medium heat. Add shallot and KNORR Professional 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.
