[Underutilised Project] NZ Thai Yellow Beef & Veggie Curry

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. Drain bamboo shoots (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strip, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add carrot and cook until just tender, 3-4 minutes. • Spicy! You may find the curry paste hot! Add less if you're sensitive to heat. Add yellow curry paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Add Asian greens, bamboo shoots, coconut milk, brown sugar, soy sauce, vegetable stock powder and the water. Stir to combine and cook until slightly thickened, 2-3 minutes. • Return beef to the curry and season to taste.