Name: Red beef curry
Cook time: 110 min
Total time: 110 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 4 beef scotch fillet steaks (500g); 1/4 cup (75g) bottled red curry paste; 220 gram canned bamboo shoots, drained, rinsed; 820 millilitre canned coconut cream; 1/2 cup (125ml) beef stock; 2 tablespoon fish sauce; 2 tablespoon lime juice; 2 fresh kaffir lime leaves, shredded finely; 4 zucchini (600g), sliced thinly; 1/3 cup firmly packed fresh thai basil leaves

Ingredients

1 tablespoon peanut oil

4 beef scotch fillet steaks (500g)

1/4 cup (75g) bottled red curry paste

220 gram canned bamboo shoots, drained, rinsed

820 millilitre canned coconut cream

1/2 cup (125ml) beef stock

2 tablespoon fish sauce

2 tablespoon lime juice

2 fresh kaffir lime leaves, shredded finely

4 zucchini (600g), sliced thinly

1/3 cup firmly packed fresh thai basil leaves

Method

1.Heat oil in large flameproof casserole dish; cook beef, in batches, until browned. Remove from dish.

2.Cook paste in same dish, stirring, until fragrant. Return beef to dish with bamboo shoots, coconut cream, stock, sauce, juice and lime leaves; simmer, uncovered, 1 hour 20 minutes. Add zucchini, simmer about 5 minutes or until tender.

3.Serve curry sprinkled with basil.

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