A Medium to Hot Thai Curry

This is a simple, slow-cook curry you can pop in the oven and leave for a couple of hours to build up the flavours and tenderise the meat (if you choose to use meat of course!). We partnered the curry with some Jasmine Brown Rice to make it extra tasty and good for you.

This makes enough for around 4 people.

N.B. This recipe requires an ovenproof dish with a lid or a slow cooker.

Ingredients:

• 400g-500g of Beef Steak Strips (Braising or Stewing Steak)
• 3 cloves of garlic
• 2 sticks of celery
• 1 large or 2 medium onions
• 2 to 3 Tbsp Ground Nut Oil/Coconut Oil or Olive Oil.
• 1 tin of Biona Coconut Milk.
• Quarter to half a jar of Geo Organics Red Thai Curry Paste.
• 2 cups or around 250g Jasmine Brown Rice