Thai Beef and Coconut Curry

1. Place the coconut milk in a large saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes or until it has thickened. Stir in Shemin’s Thai Curry Paste and simmer for a further 5 minutes.
2. Cut the beef into 2cm chunks. Add to the pan and bring to the boil, stirring constantly. Reduce the heat and stir in the lime juice, fish sauce, chilli and half a teaspoon of salt.
3. Cover the pan and continue simmering for 35-40 minutes or until the meat is done, adding a little water if the sauce looks too dry.
4. Stir in the basil and coriander leaves, and garnish with shredded coconut before serving with boiled rice.

Tips:

• If you want to add some vegetables to this curry, you can stir in spinach at the end or add in some aubergines or green beans before simmering.
• If you like your curry milder, leave out the extra chillies and add only 75g of Shemin’s Thai Curry Paste.