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
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