Garlic, Dried Red Chilli, Lemongrass, Salt, Onion, Small Red Chilli, Galangal, Kaffir Lime Peel, Spices
Preparation & Storage
- 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.
Store in a cool dry place. Once opened, keep refrigerated and use within 1 month or keep frozen for up to 6 months.