 |
|
||||||||
Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
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.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
There are no reviews yet. Be the first one to write one.