Slow Cooked Thai Red Beef Curry

Heat peanut oil in a heavy based lidded saucepan and brown beef. This maybe best done in 2 batches. Drain off any excess oil. Return the meat to the saucepan.

Add Wattie's Wok Creations Thai Red Curry Simmer Sauce and coconut milk. Stir and bring to nearly boiling. Reduce heat and add kaffir lime leaves. Cover and simmer gently for 1 1/4 hours or until meat is tender.

Add green beans and red capsicum and cook a further 5 minutes until vegetables are just cooked. Check seasoning and add a little extra coconut milk if wished.

Garnish with freshly chopped coriander and chopped peanuts if wished. Serve with jasmine rice.