This curry of slow-cooked, tender beef started off as a Neil Perry recipe and has a wonderfully deep, warm flavour from the spices in its base paste (cinnamon and star anise alongside the usual Thai suspects like lemongrass, galangal, garlic and shrimp paste). We fry this curry paste until aromatic, stir through diced beef shin and coconut milk, then braise for hours  till it's meltingly soft before finishing the curry with bamboo shoots, fish sauce, ground peanuts and plenty of Thai basil.

 

Beef, coconut milk, kaffir lime leaves, brown sugar, fish sauce, bamboo shoots, long red chillies, peanuts, Thai basil, black peppercorns, cumin, fresh and ground coriander, star anise, cinnamon, dried chillies, garlic, red onion, lemongrass, galangal, lime zest, shrimp paste, paprika.

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

TO COOK SMALL AND LARGE SIZES: 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.

DEFROST INFORMATION: Suitable for freezing. Defrost before reheating.  Defrost overnight in the fridge. Once defrosted, keep refrigerated and cook and consume within 48 hours.

For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning 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 before serving.