200°C · 15-30 minAllergens
VisThai beef curry
This panang (beef) curry is deliciously Thai, featuring high-quality beef (better life 2 stars) simmered in our homemade spicy curry paste along with coconut milk and fresh lemongrass. The sticky rice is cut into cubes and served with a sweet and sour Thai dip, which pairs perfectly with the sticky rice and the crunchy salad of finely chopped vegetables, fresh mint, and Thai basil.
Thai beef curry
Beef chuck (better life 2 stars), sticky rice, white cabbage, daikon, carrot, spring onion, white and red onion, fresh Thai basil, ginger, lemongrass, lime leaves and mint, red chilli, lime juice, gluten-free soy sauce, cumin seeds, coriander seeds, garlic, tomato purée, coconut milk, tamarind, palm sugar, rice vinegar, fish sauce, chilli sauce, bay leaf, star anise, galangal, potato starch, sunflower oil, pepper and salt.
Allergens: vis.
Microwave
Heat the beef curry and sticky rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad and the Thai dip (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the beef curry and sticky rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad and the Thai dip (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.