Thai Red Curry Paste | Bunbury Farmers Market

Thai Beef Curry with Eggplant

Ingredients:
600gms – 1kg beef, diced
Splash of olive oil
2 large brown onions, diced
300 grams snow peas cut into thirds
1 400ml can of coconut milk
1 jar of Thai red paste
1 cup of beef stock
l eggplant diced
2 Ruby Red potatoes diced
1 small sweet potato diced

Method:
In a large pot slowly cook the onions in the oil until transparent and add the curry paste and beef. Stir through till the beef is just browned. Add the stock, eggplant and potatoes and transfer to a baking tray. Place in a moderate oven and cook approx. 1 to one and a half hours covered. The potatoes will thicken the juices. Stir through the green peas and return to the oven for 15 minutes. Remove and stir in the coconut milk, and return for 5 minutes to the oven to heat through. Remove and serve, garnished with finely sliced spring onion. Serve with steamed rice.

Serves: 4

Note:
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Red Beef Curry

Ingredients:
400ml Tin Ayam Premium Coconut Milk
500 grams Willowbank Angus Gravy Beef
195 grams Ayam Thai Red Curry Paste
2 Brown Onions
200 grams Green Beans

Method:
Pre heat your oven to 180 degrees. Peal and chop your onions. Chop your gravy beef up into smaller portions. Place both your onion and beef in an oven proof dish. Add coconut milk and red curry paste. Cover with glad-bake and then al foil. Place into oven covered and cook for 1 ½ hours.
Top and tail your beans. Chop them to your desired length. Stir them through the curry. Return your oven proof dish once again to the oven covered for another 10 minutes. Serve on a bed of rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: