Marion’s Kitchen Thai Green Curry, which includes:
THAI GREEN CURRY PASTE
DRIED THAI HERBS & CHILLI
1 tbsp vegetable or canola oil
800g stewing beef (e.g. chuck steak, gravy beef or brisket), cut into roughly 4cm cubes.
Thai basil to serve (optional)
sliced red chilli to serve (optional)
Heat oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again. Gently simmer to about 2 minutes to allow curry paste to dissolve. Remove from heat.
Drain the BAMBOO SHOOTS. Place the beef and the drained bamboo shoots in the bowl of a slow-cooker. Add the green curry sauce and set the slow-cooker for 6 hours.
Open up the slow-cooker and use a ladle to scoop up and discard excess beef fat. Transfer curry to a serving dish and top with basil and chillies if using.