Thai Beef Curry

A wonderful curry made with boneless shin of beef with a combination of Thai spices and creamy coconut milk. Great for any weekend supper party

Method

1. Place all the curry paste ingredients except the garnish into a blender and whizz together until smooth.
2. Transfer to a large bowl, add the beef and mix to combine with the paste. Cover and marinate in the fridge for 30 minutes or overnight if time allows.
3. Heat the oil in a large pan or wok, add the beef mixture and cook for 3-4 minutes, stirring occasionally. Add the coconut milk and bring to the boil, stirring occasionally. Reduce the heat, cover and simmer for 2 hours, or until the meat is tender.
4. Garnish with sliced chillies, spring onions or extra coriander leaves and serve with plain basmati rice and steamed pak choi or curly kale.

Notes

If you prefer a hotter curry use bird’s eye or scotch bonnet chillies instead. For extra speed, instead of making your own green curry paste buy a jar of ready-made.