1 x Marion’s Kitchen Malaysian Curry, which includes:
MALAYSIAN CURRY PASTE
DRIED CHILLI & SPICE
1 tbsp vegetable or canola oil
800g (about 1.7 lb) chuck steak, gravy beef or brisket, cut into 3cm (1 inch) cubes
2 carrots, peeled, cut into thick slices
Heat oil in a saucepan over medium-high heat. Fry my MALAYSIAN CURY PASTE for about a minute or until it starts to smell yummy. Then add beef and cook for about 3 minutes until it starts to change colour.
Now’s the time to add my creamy COCONUT MILK, ½ cup of water and your carrots. Stir to combine.
Stir through the DRIED CHILLI & SPICE. Cover with a lid, turn the heat down to medium-low and simmer for 1 ½ -2 hours until beef is soft and tender. Remove the lid and gently simmer for a further 10 minutes to thicken up the sauce. Enjoy!