Recipe by dianegrapegrower
Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book. (edited to correct fish sauce amount 3/19/09)
Top Review by Maven in the Making
Made for company dinner and everyone really liked it. I've made some Thai curries before but this was different in its preparation. I really liked being able to cook the meat in the coconut curry sauce (as opposed to frying it)--it was faster and healthier than adding more oil. I did back off on the red curry paste (just our tastes). I loved the inclusion of the lime zest! This was a real keeper. Thanks for sharing this recipe.
- 1 lb beef flank steak, sliced thinly across the grain
- 1⁄4 green bell pepper, sliced
- 1⁄4 red bell pepper, sliced
- 1⁄2 lb green beans, snapped
- 5 tablespoons oil
- 1 teaspoon garlic, chopped
- 2 tablespoons red curry paste
- 5 tablespoons unsweetened coconut milk (or water)
- 1⁄2 teaspoon lime zest
- 1⁄2 cup bamboo shoot, sliced
- 2 -4 tablespoons fish sauce
- 1 tablespoon sugar
- 10 basil leaves, shredded
Directions See How It's Made
- Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
- Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
- Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
- Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.