Curry

• Thai Red Beef Curry
Serves 4

You will need:

• 1 tbsp Thai Taste Rice Bran Oil or sunflower oil
• 400ml tin Thai Taste Coconut Milk
• 60g Thai Taste Red Curry Paste (use more for a hotter curry!)
• 400g strips of sirloin steak
• 1 tsp Thai Taste Fish Sauce
• 1 tsp Thai Taste Palm Sugar
• 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, just make sure to reheat thoroughly before serving.

Why not substitute beef with chopped vegetables or duck for an equally delicious Thai Red Curry.

Instructions

  1. Heat the oil in a wok or deep frying pan and add 1 tbsp of coconut milk.
  2. Add Thai Taste Red Curry Paste and mix until the aromas are released (3 mins).
  3. Add the beef and stir to coat meat with the paste (about 3 mins).
  4. Stir in the fish sauce, palm sugar and remaining coconut milk and simmer until the meat is cooked (about 6 mins).
  5. Add the bamboo shoots and Thai Taste Thai Basil and continue to simmer for a further 5 mins.

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