• 1 tablespoon groundnut oil
  • 2–3 tablespoons Thai red curry paste (see page 17)
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground allspice
  • 500 g (1 lb) lean beef, thinly sliced
  • 400 ml (14 fl oz) reduced-fat coconut milk
  • 250 ml (8 fl oz) beef stock
  • 3 tablespoons Thai fish sauce
  • 50 g (2 oz) palm sugar or brown sugar
  • 4–5 tablespoons tamarind paste
  • salt and pepper
  • ½ red pepper, cut into thin strips
  • 2 spring onions, shredded

Heat the oil in a saucepan and stir-fry the curry paste, turmeric and allspice 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 and tamarind. Reduce the heat and simmer for 10–15 minutes or until the beef is tender. Season to taste and add a little stock or water if the sauce is too dry.

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

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