Thai Beef Red Curry

SERVES: 4 |  PREP TIME: 10 MINS  |  COOK TIME:  1 HOUR 40 MINS

350g Beef Stewing Steak

500g New Potatoes

400ml Coconut Milk

5 tbsp Thai Red Curry Paste

1 White Onion

1 Ginger Thumb

3 Garlic Cloves

1 Beef Stock

Rice

METHOD

Half the new potatoes, slice the onion, grate or thinly slice ginger and garlic. Brown beef in a sauce pan, add sliced onion and sauté until soft. Add new potatoes and 5 tbsp of curry paste, cook out for a couple of minutes until the paste is fragrant and cooking. Add coconut milk, beef stock cube and cover with water. Cook on a low heat with lid on occasionally stirring so it doesn’t stick to the pan. Once beef is tender and potatoes are soft around 1 hour, 1 and a ½ hours, add the juice of 1 lime. Serve with rice, garnish with sliced red chilli and coriander (optional). To cook rice, add one cup of rice to two cups of boiling water on a high heat, once water comes to the boil in the pan, turn the heat down low and cover with a tight lid. After 12 to 14 minutes the water should have evaporated and the rice will be ready.

SERVING SUGGESTIONS

• Naan bread

• Top with natural yogurt