Red curry of beef with bamboo shoots and lime leaves
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 cream (coconut kernel extract, water), onion, bamboo slices, peanuts, lemongrass, sugar, fish sauce (anchovy extract 77%, salt, sugar), basil, red chilli, fresh coriander, garlic, galangal (galangal, salt), shrimp paste [shrimp, vegetable oil, salt, water], rice bran oil, paprika, cumin ground, kaffir lime leaves, cinnamon, salt, coriander ground, star anise, lime zest, chilli, cashews.
Frozen product. Defrost in refrigerator. Once defrosted, reheat, and consume within 48 hours.
Serve with coconut rice, Asian greens and a squeeze of lime juice. Defrost fully before reheating gently in a saucepan or empty into a microwave-safe container and microwave in bursts, stirring occasionally, until piping hot.
Defrost fully before reheating gently in a saucepan or empty into a microwave-safe container and microwave in bursts, stirring occasionally, until piping hot.