Instruction Heat 1 tbsp of oil in a pan, over a low heat. Add the spices along with 1tbsp of tomato puree and stir until fragrant. Add approx. 800g of cubed beef to the pan along with 2 medium, waxy potatoes, peeled and cubed. Coat in the spices. Once the meat has browned, add 400ml of coconut milk, followed by the onions and garlic and stir. Leave to simmer for 2-3 hours, or until the meat is tender. Dissolve 1tbsp of peanut butter in a little boiled water and stir into the curry. Add 1 tbsp of Thai fish sauce and a squeeze of fresh lime and serve with your choice of sides. For a meat free versions are available. Ingredients: Dehydrated onions & garlic Ground spices (cumin, paprika, galangal, coriander, lemongrass, chilli, cinnamon, green cardamom) Whole spices (kaffir lime leaves, black cardamom, Kashmiri chilli, cloves) Sugar Salt Allergen- May contain traces of nuts.