Thai Red Beef Curry

Ingredients

• 1 Jar Valcom Authentic Thai Curry Paste
• 2 Tablespoons vegetable Oil
• 2 x 400ml Cans of Valcom Coconut Cream
• 1.5 kilos Chuck Tender Beef Cubed into 4 cm Pieces
• 2 Tablespoons Valcom Kaffir Lime Leaves
• 1 Large Eggplant Finely Chopped.
• 3 x 225-gram Cans of Valcom Bamboo Shoot Slices.
• 1 Heaped Teaspoon of Brown Sugar.
• 1 Tablespoon Squid Fish Sauce.
• Coriander and Red Chili for Garnish.

Method

1. In a large pot stir-fry the curry paste in 2 tablespoons of oil for about 3 minutes or until it thickens and the oil separates.
2. Add the beef and kaffir lime leaves and stir-fry over a high heat for 2 minutes.
3. Add the coconut cream, bamboo shoots, eggplant and stir.
4. Bring to a simmer, cover with a lid, and cook for 30 minutes stirring occasionally.
5. Add the brown sugar and fish sauce and stir.
6. Simmer again with the lid off till the meat is tender, approximately 20 minutes.
7. Serve with Jasmine rice and garnish with coriander and red chili.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED
• VALCOM - VALCOM COCONUT CREAM
• VALCOM - VALCOM BAMBOO SHOOT SLICES
• VALCOM - VALCOM KAFFIR LIME LEAVES
• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML