Prep 30 mins
Cook 0 mins
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)
- 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
- 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.
Never cooked Thai food before this recipe. It was good but the amount of fish sauce was listed incorrectly (had since been corrected) so it was a bit pungent. Will make again.
Great dish. I've spent a lot of time in Thailand, and this is as good as any beef dish I ever had in Korat. Thanks for posting.