1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
500g (about 1 lb) stewing beef (e.g. chuck, gravy beef or brisket), cut into large cubes
1 tbsp oil
500g (about 1 lb) butternut pumpkin (squash), peeled and cut into small chunks
steamed rice to serve
Heat the oil in a large non-stick pan and brown the meat (do this in batches if necessary). Add the THAI RED CURRY PASTE and let that cook off a bit with the meat. Pour in 1 cup of water and scrape down the pan.
Add the meat to the slow cooker with the pumpkin and pour over the COCONUT MILK. Add the DRIED HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you like it spicier).
Cook on high for 4 hours. Serve with steamed rice.