Instructions

Heat 1 tbsp of oil in a pan, over a low heat. Add the spices along with 1tbsp of tomato puree and stir until fragrant. Add approx. 800g of cubed beef to the pan along with 2 medium, waxy potatoes, peeled and cubed. Coat in the spices. Once the meat has browned, add 400ml of coconut milk, followed by the onions and garlic and stir. Leave to simmer for 2-3 hours, or until the meat is tender. Dissolve 1tbsp of peanut butter in a little boiled water and stir into the curry. Add 1 tbsp of Thai fish sauce and a squeeze of fresh lime and serve with your choice of sides.

For a meat free version please see below:

Instructions: Heat 1 tbsp of oil in a pan over a low heat. Add the ground spices to the pan and stir until fragrant. Add approx. 500g of veggies to the pan, along with 2 medium, waxy potatoes, peeled & cubed Coat in the spices. Add a 400ml tin of coconut milk, followed by the dehydrated onions and garlic. Stir well and simmer on a low heat until the veggies are tender. Dissolve 1 tbsp of peanut butter in a little boiled water and add to the curry. Add the juice of half a lime and 1 tsp of soy sauce or tamari.

Ingredients

• Dehydrated onions & garlic

• Ground spices (cumin, paprika, galangal, coriander, lemongrass, chilli, cinnamon, green cardamom)

• Whole spices (kaffir lime leaves, black cardamom, Kashmiri chilli, cloves)

• Sugar

• Salt

Allergens

May contain traces of nuts.

Gluten, dairy & oil free.