Thai Red Curry Beef

Ingredients

• ⅓ cup AYAM™ Thai Red Curry Paste
• 500g beef fillet, diced into 2cm pieces
• 270ml can AYAM™ Coconut Cream
• ½ cup water
• 100g cabbage leaves, chopped into small pieces
• 2 kaffir lime leaves, finely sliced
• Basil leaves, to garnish
• Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste.
• Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min.
• Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender.
• Garnish with basil leaves. Serve with steamed rice.
• Add more water if sauce becomes too thick.