Beef Curry -- Serves 2 to 4 depending on amounts of veg etc.
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1 jar of Barts Green Thai Curry Paste
1 small pack of beef
1 pack of fat green chillis
2 Veg OxO
2 Beef OxO
2 tbsp Thai spice powder (Warn, 2 tsp is the actual amount, but I like it hot)
10g of fresh corriander
1 tin (400ml) of /full fat/ coconut milk

Veg as desired (peas, green beans or whatever)

A bit of flower, water, oil, cream if you want.


Method:
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Put oil in pan, heat, add paste.

Take beef, tenderise and cut into short strips and add to pan.

Turn regularly to cover beef in paste

cover pan and leave.

In a jug, crumble the OxO and add spice powder, put some boiling water
in, mix it around and then pour into the pan. Stir the pan until the
liquid is uniformly coloured.

Chop Chillis and add to the pan.

Leave pan open, to reduce the liquid amount.

In the jug, pour contents of coconut milk tin, and any cream you want
(double, not much) Whisk this until it is uniform. (full fat coconut
milk tends to separate) Add a little (one or two tbsps) flour (to
allow the sauce to thicken)

Once liquid level has reduced a bit, pour in the contents of the jug
and keep it moving around in the pan. Once the sauce has thickened
slightly, add the veg ( which should have been defrosted beforehand if
need be).

Mix the contents of the pan thoroughly, add the corriander, and then
cover, allowing the steam to escape, and leave to be evil for a good
while (recommended that you stir it every now and again).

Once the beef and veg are cooked, spoon into bowls, and serve with
fresh bread.