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Red curry of beef with bamboo shoots and lime leaves

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HERE'S HOW WE MAKE IT

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.

 

INGREDIENTS

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.

ALLERGENS

CONTAINS:
Peanuts, Tree Nuts, Shellfish, Fish.
MAY CONTAIN TRACES OF:
Gluten, Dairy, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmallLarge
ENERGY939kJ4694kJ9388kJ
PROTEIN15.2g76.2g152.3g
FAT TOTAL16.1g80.7g161.4g
- SATURATED10.1g50.3g100.5g
CARBS7.1g35.6g71.2g
- SUGARS2.7g13.3g26.6g
SODIUM291mg1455mg2910mg

SIZES

Small:
500g - Serves 1 (hungry!) -2 adults with accompaniments.
Large:
1 kg - Serves 3-4 adults with accompaniments.

GOES WITH

Serve with coconut or basmati rice and some stir-fried greens with oyster sauce on the side.

PREP, COOK AND SERVE

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

Defrost fully before reheating gently in a saucepan or empty into a microwave-safe container and microwave in bursts, stirring occasionally, until piping hot. 

Serve with coconut rice, Asian greens and a squeeze of lime juice.

 

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