Quick Thai Beef Red Curry

Prep time: 5 mins
Cooking time: 10 mins

Ingredients

2 tbsp vegetable oil
1 tbsp Blue Dragon Red Curry Paste
1/2 tsp Blue Dragon Minced Garlic (or 1 garlic clove, crushed)
1/2 tsp Blue Dragon Minced Ginger (or 2cm fresh ginger, peeled and finely chopped)
1 can Blue Dragon Coconut Milk
300g fillet steak, very thinly sliced
1 tbsp Blue Dragon Thai Fish Sauce
1/2 lime, juiced
1-2 tsp sugar
1 red chilli, finely sliced

Serves: 2

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A quick Thai red beef curry - use serloin or rump steak if you prefer - just remember to slice it very thinly!

Heat the vegetable oil in a large wok and fry the red curry paste, minced ginger and garlic for 30 seconds.
Add the Blue Dragon Coconut Milk to the wok. Reduce for 1-2 minutes. Then add the beef (at this point you may like to add thinly sliced vegetables such as aubergine, spinach or butternut squash).
Slowly add the Blue Dragon Fish Sauce, juice of half a lime and sugar to taste. Bring to the boil and simmer for 3-4 minutes.
Serve scattered with thinly shredded red chilli.

It is important to fry the paste in oil first to release the aromas of the aromatic herbs and spices... more

Recipe reviews will be entered into a prize draw to win prizes.