Blades Red Thai Curry

This one is dead simple to make and so, so tasty and there’s enough gravy left to do a great stir fry. You can make this one as hot as you like by adding more chillies but we don’t recommend adding more paste.

You Will Need:
400g Beef fillet steak
1 Tablespoon of sunflower oil
1 Tablespoon of red Thai curry paste*
1 Beef stock cube
2 Tablespoons of fish sauce
1 Tablespoon of lime juice
225g Tinned bamboo shoots
6 Kaffir lime leaves
1 Teaspoon of chillies
Handful of basil leaves
1 Sliced aubergine
1 Sliced red pepper
100g Green beans

* If you’re using this curry paste or one small 90g jar of Bart red Thai curry paste

Prepped Plates

Place your steak in cling film and pound with rolling pin until 10mm thick and then cut in thin strips.

1. Drain and rinse the bamboo shoots and place in the SloMo.

2. Give the coconut milk a good shake and empty into the SloMo.

3. Mix the stock cube with 200ml of hot water, ensure it’s all dissolved and empty into the SloMo.

4. Add the fish sauce and lime juice.

5. Heat the oil in the pan, get the oil smoking and then add the red Thai curry paste and stir well into the oil until it starts to colour.

6. Add the beef and seal it off for 5 minutes still on a high heat.

7. Add the kaffir leaves and chillies.

8. Now add the peppers, aubergine and green beans, give the Slomo a good stir.

9. Stick the Slomo on low for 6-8hrs.

10. Stir in the basil leaves and serve.


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