Recipe

Ingredients

Preparation time 10 minutes
Cooking time about 25 minutes
1½ tablespoons sunflower oil or Kin Dee Virgin coconut oil
2-3 tablespoons Kin Dee Red Curry Paste
1 teaspoon ground turmeric
¼ teaspoon allspice powder
500 g (1 lb) lean beef thinly sliced.
400 ml (14 fl oz) can Kin Dee Coconut milk
250 ml (7 fl oz) beef or vegetable stock
2½-3 tablespoons Kin Dee Fish sauce
50-65 g (2-2½ oz) coconut, palm, or brown sugar or 4-5 tablespoons clear honey
4-5 tablespoons Tamarind
Purée or 3-3½ tablespoons lime juice
To garnish
½ red pepper, cut into thin strips
2 spring onions, shredded.
Instructions:
Heat the oil in a saucepan and stir-fry the curry paste, ground turmeric and allspice powder over a medium heat for 3-4 minutes or until fragrant.
Add the beef and stir-fry for 4-5 minutes. Add the coconut milk, stock, fish sauce, sugar or honey, tamarind purée or lime juice. Gently simmer over a low heat for 10-15 minutes or until the beef is soft and tender. Taste and adjust the seasoning. If you have reduced the sauce too much just add a little stock or water.
Spoon into serving bowls, garnish with strips of red pepper and spring onion and serve with rice.
For Chiang Mai pork curry, replace the beef with 750 g (1½ lb) pork belly cut into 2.5 cm (1 inch) pieces. Add to the saucepan after the curry paste is fragrant and cook for 4-5 minutes. Add the coconut milk, 500 ml (17 fl oz) vegetable stock, 20 whole small shallots, 50 g (2 oz) roasted peanuts, 2.5 cm (1 inch) piece of fresh root ginger, shredded, the fish sauce, sugar, tamarind purée and simmer for 45 minutes-1 hours, or until the pork is tender. Cook this a day ahead so you can discard any fat that has risen to the top and reheat it the next day. Spoon into serving bowls and garnish with a few slices of red chili.