4 Servings, 780 Calories/Serving, 30 Minutes
1 sprig coriander
3 tsp coconut cream
3 tsp instant red tom yam paste
1 large seedless lime
2 garlic cloves
3 mini sweet peppers
1 red onion
2 Cups pasta (farfalle)
200g sliced beef shabu shabu
Boil 3 cups of water into the saucepan over medium high heat. Cook pasta for 8 minutes till it is slightly soft. Drain water and let pasta cool.
Peel skin off garlic cloves and slice thinly.
Remove skin off red onion and chop it finely.
Deseed sweet peppers and cut them in strips.
Cut away coriander root. Chop the remaining coriander finely.
Heat 1 tbsp vegetable oil in the frying pan over medium high
heat. Add chopped red onions and cook for 2 minutes until
slighllt brown. Add in garlic slices and fry for 30 seconds.
Add sweet pepper strips. Stir fry to combine for 2 minutes.
Move the vegetable mixture to one .
Add beef slices into the frying pan. Cook each side for 30 seconds.
Stir in tom yam paste and coconut cream, combine for 1
minute with the beef and peppers till evenly coated.
Add in pasta and continue to combine for 30 seconds.
Sprinkle chopped coriander over pasta.
Squeeze 1⁄2 lime over pasta. Toss it quickly and serve.
Cut remaining lime in wedges to serve. Add an additional desired amount of lime juice to your preference.