• PREP: 25M
  • COOK: 45M


  • 2 medium potato, cut into quarters
  • 1 tbsp WORLDFOODS Thai Panang Curry Paste + 1 tbsp water (mix)
  • 1 tbsp milk
  • 1 tbsp butter
  • 150g beef steak
  • 1 tomato, de-seed and cubed
  • 1/2 onion cut thin half rings
  • 1 lime
  • A handful coriander, chopped
  • Salt, pepper to taste
  • Olive oil
  • 2 tortilla wrap


  1. First, boil the potato for 20-25 mins until soft. Then drain the potato, put back in the pot, mash it with a potato masher, continue cooking by adding the WORLDFOODS Thai Panang Curry Paste and a little milk. Stir vigorously then add butter.
  2. Season beef steak with salt and pepper, In a hot skillet, heat up the olive oil until hot then sear the beef steak 2 minutes on each side. Then take it out to rest. Wait 10 minutes before slicing the beef steak.
  3. Heat up tortilla wrap on a hot skillet until the surface turn brown spots. Take it out.
  4. Now all the ingredients are ready, it's time to assemble.
  5. Take one tortilla bread, spread with curry mashed potato, top with few slices of beef steak, spread tomato, onion, coriander, squeeze some lime juice, salt and pepper on top. Then roll into a burrito wrap.
  6. Repeat for the other tortilla.