Recipe by Ducky
Saw this recipe prepared by a native Thai woman. Very tasty and not overpowering. Flavors can easily be adjusted. As she indicated, there are no exact recipes in Thai cooking so adjust away. Vegetables or chicken can be easily substituted for the beef.
Top Review by Laneydey
Of course I couldn't resist adding my own flair to this recipe and making substitutions based on what I had on hand, but it was a cinch to make and turned out *phenomenal*. I used beef base instead of water, red pepper flakes instead of chilis, cut back on the fish sauce by 1 tbspn, added cilantro and basil, threw in a pinch of sassafras, sea salt and course ground black pepper, and added minced garlic and ginger while simmering. Will definitely make this again, as it is much more simple and fun to put together than the true Thai version. Thanks for sharing!
- 4 tablespoons vegetable oil
- 1 1⁄2-2 lbs beef steaks, cut into thin strips
- 1 can mussamun curry paste
- 2 -3 medium yellow onions, cut into wedges
- 2 large potatoes, peeled and diced
- 1 can coconut milk
- 1 cup water, as needed
- 1 tablespoon brown sugar
- 3 tablespoons fish sauce
- 1⁄2 cup roasted peanuts, chopped
- 3 -4 chili peppers
Directions See How It's Made
- Heat oil in wok to moderately hot.
- Add beef and stir-fry until cooked.
- Drain beef, if necessary.
- Add curry paste and stir-fry for 1 minute.
- Add coconut milk, chili peppers, potatoes and water and bring to a boil.
- Reduce heat and simmer for 10 minutes, until potatoes are semi-soft.
- Add onions, sugar and fish sauce, stir well and simmer for a couple of minutes.
- Top with peanuts and serve.