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Red Curry Beef
| Cuisine: Thai |
| Portions: 2 |
| Prep Time: 10 minutes |
| Cook Time: 20 minutes |
| Total: 30 minutes |
| 250 g topside beef sliced thin |
| 1/2 tsp sodium bicarbonate |
| 8 tbsp red curry paste (approximately 1/4 the amount in the [recipe](/recipe/thai/red-curry-paste/)) |
| 1 tin coconut cream (400 mls) |
| 1/2 whole red bell pepper |
| 1 whole carrot (julienned) |
| 1 whole bamboo shoot (julienned) |
| 4 whole fried tofu (halved) |
| 1 handful cashew nuts |
| 3 whole kaffir lime leaves (both segments) leave whole, bruise |
| 6 whole thai basil leaves |
| 1 small cake palm sugar |
| 2 whole limes |
| 2 tbsp fish sauce (to taste) |
| 1/4 bunch coriander leaves |
| 8 whole red birdseye chilies (seeded, thinly sliced) |
A Thai red curry using beef.
Red Curry Beef
- Place the meat into a bowl. Add 1 tbsp of fish sauce and 1/2 tsp sodium bicarbonate. This needs to sit for 15-30 minutes before cooking to tenderise the meat.
- Take about 1/3 of the coconut milk and add to a hot pan. Boil it for several minutes until the milk splits out of the oil. You will use this oil to fry the paste.
- Toss the paste into the hot oil and fry out for several minutes, until the paste and oil separate.
- Bruise the lime leaves before adding them. Give them a minute to fry in the paste and oil.
- Throw in the palm sugar and allow it to fry in the oil to develop extra flavour.
- Add the rest of the coconut milk and stir to incorporate it.
- Add the fresh ingredients and nuts, except for the coriander leaves and birdseye chillies.
- Stir and simmer for a few minutes.
- Add the basil leaves.
- Simmer for a few minutes.
- Add the fish sauce and the juice of one lime.
- Stir and take it off the heat.
- Finish it with a small handful of coriander leaves and birdseye chillies.
Serving
- Provide slices of lime, extra chilli, and a bottle of fish sauce on the table for guests.