Product Description Rump Strip Red Curry Bundle The combination of our premium, grass fed, rump steak (we’ve already sliced into strips for you) and the robust & aromatic Simon Johnson red curry paste is a real delight. This is a fast and simple dinner option as our rump steak is super tender and requires nothing more than a hot & fast sear before a quick simmer in the sauce. The red is gentler in the heat stakes compared to the green curry, and is made from red chilies, garlic, lemongrass, coriander root, kaffir lime, galangal & white pepper. Coconut milk brings the creamy element and also tempers the heat a little. Take our lead and be sure to include some cherry tomatoes during the final simmer – this adds a really enjoyable texture and burst of freshness to the curry. WHAT’S IN THE BUNDLE? ● 500g grass fed rump steak strips ● 100g jar Simon Johnson red curry paste YOU’LL NEED: ● 400ml coconut milk – OPTIONAL EXTRA ● fish sauce ● sugar ● squeeze of fresh lemon or lime OPTIONAL: ● vegetable – we recommend cherry tomatoes & red capsicum strips ● to serve: fresh coriander or thai basil & toasted coconut flakes squeeze of fresh lemon or lime COOKING INSTRUCTIONS Sear the rump steak strips hot & fast with a good seasoning of salt until caramelised on all sides. No need to cook all the way through. Reduce heat to medium & add in the red curry paste. Stir through and cook off for a few minutes. Add in the vegetables (if using) and the coconut milk. Simmer for 3 minutes. To season, add in a dash of fish sauce, a teaspoon of sugar & a good squeeze of fresh lemon/lime juice. Taste and adjust as needed. To serve: Serve alongside steamed jasmine rice & garnish with toasted coconut flakes, fresh coriander & a squeeze of fresh lime juice. �� Peel back the label on the jar and you’ll find the cooking instructions hiding underneath too. Click HERE to see our other spice and curry paste selection.
