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.
Frozen product. Defrost in refrigerator. Once defrosted, reheat, and consume within 48 hours.
ALL SIZES: Defrost fully, then e mpty into a saucepan or a microwave-safe container and reheat gently, stirring occasionally, until piping hot.
ALL SIZES: Defrost fully, then e
mpty into a saucepan or a microwave-safe container and reheat gently, stirring occasionally, until piping hot.