Back

Thai Taste red curry paste 400g


Preparation & Storage

Preparation

  • Recipe: Serves 4You will need:400g strips of sirloin steak60g Thai Taste Red Curry Paste (use more for a hotter curry)1 tbsp Thai Taste Rice Bran Oil or sunflower oil400ml tin Thai Taste Coconut Milk1 tsp Thai Taste Fish Sauce1 tsp Thai Taste Palm Sugar1 tin bamboo shoots1-2 tsp Thai Taste Thai Basil1. Heat 1 tbsp of oil in a deep frying pan and add 1 tbsp of coconut milk.2. Add Thai Taste red curry paste and mix until the aromas are released (3 mins).3. Add the beef, stirring to coat the meat with the paste (about 3 mins).4. Stir in the fish sauce, palm sugar and the rest of coconut milk and simmer until the meat is cooked (about 6 mins). The sauce should not be too thick.5. Add the bamboo shoots and Thai Basil and continue to simmer for a further 5 mins.You can add chopped coriander and sliced red chillies to finish off the dish. Serve with Thai Taste Sticky Rice.Tips: Keep for a day in the fridge after cooking, the flavour is better on day two. Make sure to reheat thoroughly before serving. Substitute beef with chopped vegetables or duck.

Storage

Store in a cool dry place. Once opened, keep refrigerated and use within 1 month or keep frozen for up to 6 months.

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email customersupport@waitrose.co.uk. For all other products, please contact the manufacturer.

This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.