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.
CONTAINS:
Peanuts, Shellfish, Fish.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY3818.3kj7636.6kj
PROTEIN95.3g190.6g
FAT TOTAL46.6g93.3g
- SATURATED27.3g54.6g
CARBS25.9g51.8g
- SUGARS19.8g39.7g
SODIUM1022.7mg2045.4mg
Small:
Serves 1 (hungry!) -2 adults with accompaniments.
Large:
Serves 3-4 adults with accompaniments.
Serve with steamed jasmine or basmati rice and some stir-fried greens with oyster sauce on the side or a salad.

Frozen product. Once defrosted, reheat, and consume within 48 hours. 

ALL SIZES: Defrost fully, then empty into a saucepan or a microwave-safe container and reheat gently, stirring occasionally, until piping hot.