Thai beef curry

This lightly spiced thai curry is one of our favourite recipes. The lemongrass, nut butter and coconut meld together to create an exotic dish that’s packed with flavour. We enjoy making a big batch, portioning it up and freezing it for later.

35 mins

4

Easy

• Field & Flower steak strips (300g)
• 5 tbsp Thai red/yellow curry paste
• 1 tsp Turmeric
• 400ml coconut milk
• 2 tbsp nut butter (cashew or peanut are our favourites)
• 1 fresh lemongrass stalk, stripped and finely sliced
• 225g bamboo shoots, drained
• 2 garlic cloves, minced
• 1 bunch spring onions, finely sliced
• Fine green beans, cut in half
• ½ tbsp fish sauce
• 1 tbsp soy sauce
• 2 kaffir lime leaves (optional)
• Rapeseed oil
• To Serve
• Coriander, chopped
• Thai basil leaves, torn
• Lime wedges

1. Heat your oil in a large saucepan or wok over a medium heat. Fry the spring onions and garlic until softened. Add the curry paste, nut butter and turmeric, then fry for a further minute or two.

2. Pour in the coconut milk, bring to the boil then reduce the heat and simmer. Add in the remaining ingredients (except the beef) and let it cook for about 4 mins.

3. Add the beef, mix in and leave to simmer for another 4 mins.

4. Sprinkle with your coriander and Thai basil and serve with wedges of lime (it’s great served with rice or noodles) or you can leave to cool and freeze.