Ingredients
For the Curry sauce:
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Vegetable oil 50 ml
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Tomato puree 80 g
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Onions 500 g
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Light coconut milk 400 ml
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Water 600 ml
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Brown sugar 20 g
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Chinese five spice 10 g
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Tamarind 70 g
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Rump steak 800 g
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Coriander 30 g
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Red Chillies 10 g
Preparation
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For the Curry sauce:
- Blend the onions with a little water until smooth.
- Place the oil into a pan and add the KNORR Blue Dragon Thai Paste, onion puree and tomato puree then fry for 2-3 minutes.
- Add the coconut milk, water, five spice, sugar and tamarind.
- Bring to the boil and simmer for 35-40 minutes until reduced slightly.
- Dice the beef into 1” pieces and seal in hot pan.
- Then add to the curry sauce and simmer for 1 hour or until tender.
- Garnish with coriander, Strips of red chilli and serve with jasmine rice
