Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 tbsp vegetable or canola oil
400g (14 oz) thinly sliced beef (rump steak, sirloin or rib eye)
400g (14 oz) diced pumpkin
½ cup Thai basil (optional)
2-3 sliced fresh red chillies (optional)
Heat oil over medium heat and fry my THAI RED 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.
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the pumpkin. Simmer for 10-15 minutes or until the pumpkin is tender. Then add the beef and gently simmer until only just cooked (simmer too long and the beef will become tough). Remove from heat and stir through the basil and chillies if using.