Thai Red Curry Beef
Recipe by Justine Schofield
4 people | 
35 minutes
Ingredients
- ⅓ cup AYAM™ Thai Red Curry Paste
- 500g beef fillet, diced into 2cm pieces
- 270ml can AYAM™ Light Coconut Cream
- ½ cup water
- 100g cabbage leaves, chopped into small pieces
- 2 kaffir lime leaves, finely sliced
- Basil leaves, to garnish
Method
- Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste.
- Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min.
- Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender.
- Garnish with basil leaves. Serve with steamed rice.
Tip:
- Add more water if sauce becomes too thick.
