Hot Beef & Coconut Curry
1 3/4 cups of coconut milk
2 tablespoons of Thai red curry paste
2 garlic cloves, crushed
1 pound of braising steak
2 kaffir lime juice
2 tablespoons of Thai fish sauce
1 large red chile, deseeded and sliced
1/2 teaspoon of turmeric
1/2 teaspoon of salt
2 tablespoons of fresh basil leaves, chopped
2 tablespoons of cilantro leaves, chopped
shredded coconut, to garnish
boiled rice, to serve
Bring the coconut milk to a boil in a large pan. Lower the heat, then simmer
gently for 10 minutes to thicken. Stir in the red curry paste and garlic,
and simmer for an additional 5 minutes.
Cut the beef into 3/4 inch chunks, and add them to the pan. Bring the curry
to a boil, stirring constantly, then lower the heat.
Add the lime leaves, lime juice, fish sauce, chile, turmeric, and salt.
Cover the pan and simmer for 20 - 25 minutes until the meat is tender,
adding a little water if the sauce looks too dry.
Stir in the fresh basil and cilantro, and adjust the seasoning to taste.
Sprinkle the curry with coconut and serve immediately with boiled rice.
Serves 4
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