Creamy Curried Beef & Greens

• 500 g sirloin/porterhouse steak, cut into thin strips
• 2-3 tablespoons red curry paste
• 2 tablespoons oil
• 1 onion, sliced
• 250 ml PHILADELPHIA Original Cream For Cooking
• 2-3 tablespoons medium sherry
• 1 bunch asparagus, cut into 5cm lengths and blanched
• green beans
• 1 tablespoon desiccated coconut
• 2 tablespoon chopped fresh basil
• 2 tablespoon chopped fresh coriander
• rice, for serving

1. PLACE beef and curry paste in medium bowl.
2. Stir to coat beef thoroughly.
3. Marinate for 2 hours or overnight in the refrigerator.
4. HEAT half the oil in a nonstick fry pan and saute the onion for 2-3 minutes or until softened, remove.
5. HEAT the remaining oil in fry pan.
6. Add the beef and stir fry for 4-5 minutes or until browned.
7. Return the onions to the pan with the PHILLY, sherry, asparagus and beans, then simmer gently for 3-5 minutes or until heated through.
8. Stir through the coconut and herbs.
9. Spoon into serving bowls with rice.
10. Serve immediately.

red curry, oil, onion, philadelphia original cream, sherry, blanched, green beans, coconut, fresh basil, fresh coriander, rice

Taken from www.kraftrecipes.com/recipes/creamy-curried-beef-greens-127905.aspx (may not work)