Red Curry with Beef

3/4 pound Flank Steak in 1/8" slices
13.5 oz Coconut Cream (1 can)
1.5 Tbsp Red Curry Paste
6 oz water
1/2 Tbsp Chili and Garlic Sauce
2 Tbsp Sugar
4 Tbsp Fish Sauce
4 Kaffir Lime Leaves
1 small lime

Assorted Vegetables (Spinich, Bean Sprouts, Asparagus work rather well)

Serves 4.

 

  1. On Medium Low heat, put half the can of Coconut Cream in a pot and all the Red Curry. Stir frequently to mix well and prevent burning.
  2. After 5 minutes, add the Beef, The rest of the Coconut Cream and turn the heat to medium high.
  3. Once bubbles start to come up, add the Fish Sauce, the Sugar, the Chili Sauce and the water. Stir often.
  4. When the mixture comes to a boil again, tear slits in the kaffir lime leaves and drop in, then squeeze the lime juice into the mixture, add in any vegetables you like, then stir for a minute, cover and reduce heat. Serve over white rice.


Good if simmered for 30 minutes, better if allowed to rest overnight in the fridge.

 

 

Dan Wilson on January 24, 2010 6:23 PM |

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