Monday, October 25, 2004

Beef Curry in Coconut Sauce



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.

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