Thai Beef Curry


  • 10 ounces beef flank steak with the fat trimmed off
  • 2 cups coconut milk, unsweetened
  • 2 Tablespoons red curry paste
  • 1 teaspoon fish sauce
  • 1 cup bamboo shoot strips
  • 1 teaspoon sugar
  • 3 Tablespoons water
  • 20 leaves of fresh basil
  • ¼ medium red pepper, cut into thin strips
  • 2 Tablespoons green peas, frozen
  • 2½ cups rice, steamed


  1. Slice the steak into pieces ¼-inch thick, 2 inches long, and about 1-inch wide.
  2. Heat 1 cup of the coconut milk in a wok or frying pan and add the red curry paste.
  3. Stir to dissolve and cook at high heat for 5 to 6 minutes, until the oil of the coconut milk rises to the top and the sauce thickens.
  4. Add fish sauce and stir it in.
  5. Add the second cup of coconut milk and the beef. Reduce heat to medium.
  6. Add the bamboo shoot strips and the sugar. Return the heat to high and add 3 Tablespoons water.
  7. Cook, stirring for 3 minutes until bubbling.
  8. Add ¾ of the basil leaves, the red pepper strips and the green peas.
  9. Stir and cook for another 30 seconds, folding all the ingredients into the sauce.
  10. Remove from heat and transfer to a serving dish.
  11. Top with the rest of the basil leaves and the additional red pepper strips.
  12. Serve immediately, accompanied by steamed rice.
Serves 8.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();