Adaptations:

• If you don't eat beef, the same method works beautifully with chicken thigh, firm tofu, or even just extra vegetables — add mushrooms for a particularly meaty, umami-rich plant-based version (you can see them in the photo — just add sliced mushrooms to the pan alongside the other vegetables).

• The fish sauce and oyster sauce add wonderful depth but can both be replaced with a tablespoon of tamari or a touch of miso paste for a fully plant-based sauce.

• If you prefer a thinner curry, simply add more water or broth after adding the coconut milk.

• For a thicker, richer sauce, let it simmer uncovered for longer before adding the beef.

Storage:

• Leftovers keep well in the fridge for up to 3 days — the flavour deepens overnight. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!