I’ve made green chicken curry before, just following the basic recipe on the back of the green curry paste jar. The other night I decided to try a red curry, a bit milder I’m told. The original recipe called for flank steak but I didn’t have one around so defrosted a tri tip steak instead.

10 ounces trimmed beef steak, cut into 1/4 x 2 x 1 inch pieces roughly (easier if partially frozen)

1 16 oz can unsweeteed coconut milk

1-2 Tbs red curry paste

1 tsp fish sauce

1 small can bamboo shoots (about 1 cup)

1 tsp sugar

3 Tbs water

20 fresh basil leaves

1/4 to 1/2 red pepper, cut in strips

2 Tbs green peas (I used frozen)

steamed rice

Heat 1 cup of the coconut milk in a large deep frying pan or wok and stir in the red curry paste. Cook on high heat for 5 minutes, until the sauce thickens a bit. Stir in the fish sauce, the rest of the coconut milk and the beef strips.

At this point the recipe called for adding 2 lime leaves, torn in thirds. I didn’t have any so didn’t add them.

Stir for 30 seconds and add the bamboo strips and sugar. Add the water and cook, stirring, for 5 minutes or so, until the beef is cooked through. Add most of the basil leaves, reserving a few for garnish. Add the red pepper strips and peas and cook, stirring, until they’re warmed through and slightly cooked.

Serve topped with a few basil leaves for garnish, with plenty of steamed rice.