Thai red beef curry

This couldn’t be simpler to make, yet gives a complex-tasting result!

SERVES 4

1tbsp oil

Thai red curry paste (use amount recommended on pack) 400g (14oz) rump steak, sliced into 1cm (½in) strips

1 onion, sliced

2cm (¾in) stick ginger, peeled and grated

600ml tin coconut milk

1tbsp Thai fish sauce

1tbsp palm or light brown sugar 200g (7oz) mangetout

200g tin bamboo shoots, drained

Fresh coriander, to serve

1 Heat the oil in a large sauté pan and fry the curry paste for 2-3 mins. Add the steak, onion and ginger, and stir well, ensuring all the ingredients are evenly coated in the spice paste. Add the coconut milk, fish sauce and sugar. Simmer for 10-15 mins, or until the meat and onions are tender.

2 Allow to cool before freezing at this point. When ready to serve, defrost thoroughly and reheat to a simmer. Add the mangetout and bamboo shoots and cook for 5 mins. Serve sprinkled with coriander and Thai sticky rice or plain boiled rice.