500 g beef mince
1 onion, finely chopped
80 g tube Thai seasoning
10 g chicken stock cube
270 ml can coconut milk
250 g punnet cherry tomatoes, halved
½ cup chopped fresh coriander
steamed rice to serve
extra chopped coriander to garnish
- Heat a large, non-stick frying pan over a medium to high heat. Add mince and onion. Cook, breaking up mince with a wooden spoon, for about 7 to 10 minutes, or until browned. Add seasoning. Cook, stirring, for 2 minutes.
- Add crumbled stock cube, milk and tomatoes. Bring to boil. Simmer, covered, for 3 minutes, or until thickened.
- Stir in coriander. Serve with rice. Garnish with extra coriander.