Thai Beef Curry
Ingredients (to serve 4)
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15ml/1tbsp sunflower oil
1 x 400g can coconut milk
For the Green Curry Paste:
4 spring onions, sliced
2 green or red chillies, deseeded and finely sliced
2 garlic cloves, peeled and crushed
2.5cm/1inch piece fresh root ginger, peeled and finely chopped
15ml/1tbsp coriander seeds, finely crushed
2 fresh lemon grass stalks, finely sliced
Large handful fresh coriander leaves
Large handful fresh basil leaves
Salt and freshly milled black pepper
30ml/2tbsp sunflower oil
Extra sliced chillies, spring onions or fresh coriander leaves, to garnish
Prep Time: 15 mins Total Time: 135 mins Difficulty Rating: 2 out of 5
Place all the curry paste ingredients except the garnish into a blender and whizz together until smooth.
Transfer to a large bowl, add the beef and mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight if time allows.
Heat the oil in a large pan or wok, add the beef mixture and cook for 3-4 minutes, stirring occasionally. Add the coconut milk and bring to the boil, stirring occasionally. Reduce the heat, cover and simmer for 2 hours, or until the meat is tender.
Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and steamed pak choi or curly kale.