• 1½ tablespoons sunflower oil
  • 2–3 tablespoons Red Curry Paste (see page 94)
  • 1 teaspoon ground turmeric
  • ¼ teaspoon allspice powder
  • 500 g (1 lb) lean beef, thinly sliced
  • 400 ml (14 fl oz) can coconut milk
  • 250 ml (7 fl oz) beef or vegetable stock
  • 2½–3 tablespoons fish sauce
  • 50–65 g (2–2½ oz) coconut, palm or brown sugar or 4–5 tablespoons clear honey
  • 4–5 tablespoons Tamarind Purée (see page 90) or 3–3½ tablespoons lime juice
  • ½ red pepper, cut into thin strips
  • 2 spring onions, shredded

Heat the oil in a saucepan and stir-fry the curry paste, ground turmeric and allspice powder over a medium heat for 3–4 minutes or until fragrant.

Add the beef and stir-fry for 4–5 minutes. Add the coconut milk, stock, fish sauce, sugar or honey, tamarind purée or lime juice. Gently simmer over a low heat for 10–15 minutes or until the beef is soft and tender. Taste and adjust the seasoning. If you have reduced the sauce too much just add a little stock or water.

Spoon into serving bowls, garnish with strips of red pepper and spring onion and serve with rice.

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