Thai Red Curry Beef
Ingredients:
- 80g of AYAM ™ Red Curry paste
- 500g of beef tenderloin, cut into pieces of 2 cm
- 300ml of AYAM ™ coconut cream
- 100ml of water
- 100g cabbage leaves, chopped into small pieces
- Kaffir leaves and basil for garnish (optional
Preparation:
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Heat a wok or skillet over medium-high heat.
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Add the curry paste and the beef, then sauté until the beef is golden brown and coated with the batter.
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Stir in the coconut cream, water and bring to a boil. Reduce the heat and simmer for at least 15 minutes.
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Add the cabbage and kaffir leaves, cook for another 5 minutes until the beef is tender.
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Garnish with the basil. Serve with steamed rice.
Tip - Add water if the sauce is too thick for your liking.