Thai Beef Red Curry StirFry with Fragrant Herbs

Ingredients

• 2 tablespoons oil
• 500g rump steak, sliced into 5cm strips
• 2 cloves garlic, crushed
• 1-2 tablespoons Valcom Authentic Red Curry Paste
• 1 fresh long red chilli, sliced thinly
• 1 small red capsicum, sliced into strips
• 300g green beans, trimmed and cut into 5 cm lengths
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 6 kaffir lime leaves, finely shredded
• 1/4 cup fresh Thai Basil leaves
• 1/3 cup fresh coriander laves

Method

1. Heat 1 tablespoon oil in a wok and stir fry beef strips in batches, for 2-3 minutes until browned, remove from wok.
2. Add remaining oil to wok then crushed garlic and Valcom Thai Red Curry Paste, fry over a gentle heat for 2 minutes, then add red capsicum strips and green beans, cook for 2 minutes
3. Add fish sauce, sugar, lime leaves and 1/3 cup water, cook for 3 minutes until beans are just tender.
4. Return beef to wok, cook for 2 minutes until heated through, add herbs, season to taste and serve immediately with steamed Jasmine Rice.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED