Serves 4

Prep Time: 5 mins    Cook Time: 35 mins

Ingredients

• 1/3 cup AYAM™ Red Curry Paste
• 500g chicken thigh fillets, diced into 2cm pieces
• 270ml AYAM™ Coconut Milk
• 1/2 cup water
• 100g cabbage leaves, chopped into small pieces
• 2 kaffir lime leaves, finely sliced
• Basil leaves, to garnish

Method

1. Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste.
2. Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min.
3. Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender. Garnish with basil leaves. Serve with steamed rice.

Tips: Add more water if sauce becomes too thick.