Red Thai Beef Curry

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Here is a yummy red thai curry recipe, it is also good made with lamb. I used thai kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As i didn't have any on hand i used a store bought one to save time and i have to say thai kitchen does do a good paste.

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Steps

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Heat half the oil in a large fry pan and cook beef in batches until browned all over , set to one side and wipe pan clean.

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Heat the remaining oil in the same pan , cook onion and garlic until onion softens , add ginger , lemon grass and paste cook until fragrant.

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Return beef to pan with water , stock , sugar and coconut milk.

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Bring to boil , reduce heat and simmer covered for 1 hour.

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Uncover and cook for a further 45 minutes or until beef is tender.

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Finally add the lime juice , fish sauce , coconut cream and coriander , cook stirring until heated through.

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Serve with thai fragrant rice such as jasmine.

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Ingredients

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chuck, peanut oil, brown onion, garlic cloves, ginger, lemongrass, red curry paste, beef bouillon granules, water, coconut milk, fish sauce, lime juice, coconut cream, sugar, fresh coriander