Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
1 tbsp vegetable oil
500g (1lb) sliced beef, (e.g. rump steak, sirloin, striploin or rib eye)
300g (10 oz) broccolini
200g (7 oz) sugar snap peas
100g (3.5 oz) asparagus
1 cup Thai basil leaves
1 long red chilli finely sliced, to serve
Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the THAI RED CURRY PASTE and stir-fry for a minute or until fragrant. Add the beef and stir-fry for 2-3 minutes or until almost cooked. Add broccolini and stir-fry for another minute. Add the sugar snap peas and asparagus and stir-fry for another minute.
Now add the COCONUT MILK, THAI HERBS & CHILLI and the drained bamboo shoots. Stir-fry for another 2-3 minutes or until vegetables are tender and beef is cooked.
Add the Thai basil leaves. Serve topped with red chilli.