This rich and spicy curry is a great way to use cheaper cuts of beef. Slow cooking for two hours gives the meat a soft and melting texture and the sauce is thick and full of flavour.
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
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.
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.
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.
