- 2 tbs peanut oil
- 500g rump beef
- 1 large brown onion
- 1 cup shredded coconut
- 2 tbs valcom Thai red curry paste
- 400g can premium coconut cream
- 1 cup beef stock
- 2 tbs fish sauce
- 1 tbs brown sugar
- 1 tbs fresh lime
- Serve with steamed rice, fresh piece of lime & coriander
MethodHeat oil in a large frying pan, cook beef for 3 minutes each side , transfer to a plate to rest.
Place onion & shredded coconut in pan , cook stiring until onions are soft. Add curry paste stiring until fragrant. Then add coconut cream, stock, fish sauce & sugar. Reduce heat & simmer low for 30 minutes until sauce is thickened.
Slice beef diagonally, place beef in thickened mixture for another 30 minutes.
Serve with rice, lime & coriander ?