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)
Finely chop the onion, roughly chop the garlic and celery and add to your cooking pot with the oil. Gently fry for a few minutes before adding the beef.
Turn the heat up in order to brown the meat and so that the onions start to caramelise.
Turn the heat back down and add the Thai Curry Paste. Stir this through so all the ingredients are coated evenly. Add the entire tin of Coconut Milk and mix over a gentle heat until the liquid and solid of the coconut have combined to form a smooth liquid.
Remove from the hob and put the lid on. Place onto the middle shelf of the oven and allow to cook for around an hour.
Cook the rice according to the instructions on the packet.
After an hour, turn off the oven and leave your pot in there to continue to cook for a further hour or so before removing. You can serve straight away with rice or noodles. Alternatively allow the dish to cool, store in the fridge and reheat it the following day. We reheated our portion (as shown in the photograph above right) in the microwave for around 3-4 minutes on high powder (700w microwave).
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