Thai Red Curry Beef

Marion’s Kitchen Thai Red Curry Beef Beef Thai Red Curry Beef European Print This

Serves: 4

Nutrition facts: – calories – fat

Ingredients

1 x 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

800g (about 1.7 lb) stewing beef (e.g. chuck, brisket, gravy beef), cut into 3cm (about 1 inch) cubes

1 carrot, cut into large chunks

1 onion, peeled, cut into large chunks

Instructions

STEP 1

Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. Add beef and cook for about 3 minutes until it starts to change colour.

STEP 2

Pour in the creamy COCONUT MILK and 1 cup of water. Cover with a lid, turn the heat to low and simmer for 2 hours until beef is soft and tender.

STEP 3

Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Remove the lid and simmer for another 10 minutes to thicken slightly. Serve with steamed rice.