Serves 4
You will need:
• 400g sirloin steak, cut into strips
• 60g Thai Taste Massaman Curry Paste (add more for a spicier curry)
• 1 tbsp Thai Taste Rice Bran Oil or sunflower oil
• 400ml Thai Taste Coconut Milk
• 1 tsp Thai Taste Fish Sauce
• 1 tsp Thai Taste Palm Sugar
• 1-2 large potatoes, cut into chunks and parboiled
• 1 tin bamboo shoots, drained
• 1-2 tsp Thai Taste Thai Basil Tip:
Keep for a day in the fridge after cooking, the flavour is better on day two. Make sure to reheat thoroughly before serving.
Substitute beef with chopped vegetables or duck.
Instructions
1. Heat the oil in a deep frying pan and add 1 tbsp of coconut milk.
2. Add Thai Taste Massaman Curry Paste and mix until the aromas are released (3 mins).
3. Add the beef, stirring to coat the meat with the paste (about 3 mins).
4. Stir in the fish sauce, palm sugar, potatoes and the rest of the coconut milk and simmer until the meat and potatoes are cooked (about 15 mins). The sauce should not be too thick.
5. Add the bamboo shoots and Thai Basil and continue to simmer for a further 3 mins.
You can add chopped coriander and sliced red chillies to finish off the dish.
Serve with Thai Taste Sticky Rice.
