Thai Beef and Mango Curry

This is a recipe which I developed from Nigella Lawson's Red Prawn and Mango curry recipe...in fact the only thing the two recipes really have in common now is that they are thai curries with mango...but credit where credit is due!

Ingredients -

Sesame oil

Thai red curry paste (I'm quite proud to say I made my own using a delia recipe - it's a bit of a faff to make but it makes a lot and you can freeze it for future use..and it was delicious!)
Beef - any cut your desire!
Tinned bamboo shoots
1 tin coconut milk
250 ml chicken stock
1 mango diced


1) Heat two tablespoons of red thai curry paste in sesame oil for about 1 min to let all the flavours out.

2) Add your beef and cook for about 1 min until all the beef is coated in the paste.

3) Now add the stock, bamboo shoots and coconut milk and bring to the boil then simmer on a low heat with the lid off for about 20 mins until the curry becomes thicker.

4) If your mango is nice and ripe add it at the very end and bring the curry back up to the boil for about 1 minute. If it is not so ripe then add it with the bamboo shoots, stock and coconut milk.

This recipe is really delicious and very easy and the best bit is you can substitute or add any ingredients you like! The orginal recipe was lovely too and definitely worth checking out.

I would recommend serving this with cauliflower rice or pilau roasted cauliflower - recipes for those to follow!