Curry Finishings

Once the curry sauce has reduced, add in the beef strips, drained pickled peppers, and pak choi leaves. For a spicier sauce, stir in the remaining curry paste to taste. Simmer for 2-3 minutes until the leaves have wilted and the beef is cooked through but tender, stirring occasionally. On completion, stir through some lime juice and zest to taste, reserving a wedge for serving. Remove from the heat and season to taste with salt, pepper, and a sweetener of choice. If the sauce is too thick, loosen with a little water.