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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adpated from Simply THAI Cooking by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book. (edited to correct fish sauce amount 3/19/09) Ingredients:
1 lb beef flank steak, sliced thinly across the grain |
1/4 green bell pepper, sliced |
1/4 red bell pepper, sliced |
1/2 lb green beans, snapped |
5 tablespoons oil |
1 teaspoon garlic, chopped |
2 tablespoons red curry paste |
5 tablespoons unsweetened coconut milk (or water) |
1/2 teaspoon lime zest |
1/2 cup bamboo shoot, sliced |
2 -4 tablespoons fish sauce |
1 tablespoon sugar |
10 basil leaves, shredded |
Directions:
1. Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
2. Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
3. Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
4. Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.
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