120 mins active prep time, 4 servings

Note: This dish requires you to braise the beef brisket for 2 hours. It's also recommended to leave the meat to rest in the fridge for another 2 hours before combining with the curry.

We've included a few basic asian sauces in the delivered ingredients for this recipe. If you already have these sauces, you can simply remove them from the list below.

Author's note: "You will need to reserve the braising juices from the beef braise to make the curry. This dish is delicious served with additional fresh rice noodles or with steamed jasmine rice."

This recipe is from ‘New Thai Food’ by Martin Boetz, published by Hardie Grant Books, $39.99.

See full recipe at cooked.com.au

Photography © Jeremy Simons

Ingredients (included in delivery)

- 3 tablespoons Red curry paste
- 160g palm sugar, shaved
- 160ml fish sauce
- 5 kaffir lime leaves
- 4 long red chillies, seeded and julienned, plus extra to garnish
- 15g thai basil leaves, plus extra leaves to garnish
- 100g fresh uncut rice noodles, cut into 5 mm strips
- 600g beef brisket
- 500ml coconut milk
- 200ml Chicken stock
- 1 lemongrass stem, bruised along its length
- 2 kaffir lime leaves
- 3 cm piece fresh galangal, peeled and sliced
- 100ml oyster sauce

Ingredients (pantry items)

- 120ml canola oil
- 2 1/2 tablespoons light soy sauce

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.