A Thai red curry using beef.
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 250 | grams | topside beef sliced thin |
| 1/2 | tsp | sodium bicarbonate |
| 8 | tbs | red curry paste (approximately 1/4 the amount in the recipe) |
| 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 | tbs | fish sauce (to taste) |
| 1/4 | bunch | coriander leaves |
| 8 | whole | red birdseye chilies (seeded, thinly sliced) |
Directions
- Place the meat into a bowl. Add 1 tbs 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 chilies.
- 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 chilies.
Serving
- Provide slices of lime, extra chili, and a bottle of fish sauce on the table for guests.