To start, we coat diced beef in a fresh curry paste (lemongrass, ginger, galangal, garlic, etc), then add coconut cream, freshly ground and roasted spices like cumin, fennel, cloves and cinnamon, as well as kecap manis (sweet soy sauce) and braise for hours until the sauce is clinging to the tender meat. A final addition of toasty desiccated coconut further thickens the sauce and gives an additional flavour boost. 

Beef, lemongrass, lemon juice, galangal, ginger, garlic, dried chilli, red onion, coconut cream, kecap manis, sugar, desiccated coconut, tamarind, coriander, cumin, fennel, turmeric, cloves, cinnamon, cardamon, rice bran oil, salt. 

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

TO COOK SMALL AND LARGE: Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

TO COOK INDIVIDUAL: Pierce film in several places, then microwave for 2 (from defrosted) to 4 minutes (from frozen). Peel back film, stir.  Replace film loosely and microwave for a further minute or until evenly heated through.  Allow to rest for 1 minute before serving.

DEFROST INFORMATION: Suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and consume within 48 hours.  For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only.  Microwave times checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.