Thai Red Beef Curry ©

This is one of my son’s favourite meals, quick and easy, can be made with beef or chicken and is excellent served on fluffy basmati rice.

The red curry paste you can find in most shops or even better make your own!

Especially for Henry!

Easy

Preparation Time : ten minutes

Cooking Time: 30 minutes

Ingredients

1 kilo ribeye beef cut into strips

3 heaped tbs Thai red curry paste

400 ml coconut cream

6 spring onions

1 bunch of fresh coriander

Method

1. Ask your butcher to cut the meat into strips, or do it your self at home.
2. Using a large Wok, place 3 tbs in the base and add half the coconut cream.
3. Cook over a medium heat stirring so it doesn’t splatter, until the oil comes out of the curry paste.
4. Add beef, mix well and place lid on top. Simmer for half an hour.
5. Chop spring onions  and reserve in a bowl. Sprinkle over beef just before serving together with coriander leaves. ( Not sooner or they discolour!)

This is what you are aiming for!

1. Gather your ingredients together.

Red curry paste.

Coconut cream.

Place three tablespoons of curry paste and coconut cream in wok.

Mix together and cook over medium heat until the oil comes out of the paste, stirring continuously so it does not platter everywhere. Add beef and cook until tender, about half an hour. Before serving, try a little beef for tenderness. If not quite tender, cook a little longer.

Chop spring onions and wash coriander leaves. Along with coconut cream, reserve to add, just before serving.

Add just before serving, not earlier, or the coriander leaves will lose their nice bright greenness.

YUM!!!!

Serve on fluffy basmati.

Can I have some more please!