Method

1. Add oil to a medium saucepan over low heat. Start with the AYAM™ red curry paste and roast the paste for a couple of minutes to enhance the flavor.
2. Bruise the lemongrass by gently tapping it with the back of a knife, then add it to the pot. Stir the mixture well, allowing the flavours to combine.
3. Next, add in the palm sugar. Shave the palm sugar as needed to make it easier to dissolve, then add it to the pot.
4. In the same pot, add the fish sauce and oyster sauce, stirring to combine.
5. Grab the diced beef and add it into the pot, stirring everything together until the beef is well coated with the sauce.
6. As you stir in the pot, you'll notice the AYAM™ pastes cooking, and the beef will begin to brown.
7. Once the beef is browned, add in the cocont milk and the chicken stock. Let it mixture simmer gently, allowing all the flavors to meld together.
8. After it has simmered for about 20 minutes, add in the bamboo shoots and stir to combine.
9. Continue stirring the pot, then add in the Thai basil leaves, reserving a few for garnish.
10. Scoop the curry into bowls and top with the reserved Thai basil leaves. Enjoy!