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Beef with Red Curry and Vegetables
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Serves : 4
Preparation time : 20 minutes
cooking time : 25 minutes
Ingredients :
185ml thick coconut milk
2 tablespoons Red Curry Paste (see below)
500g beef tenderloin, sliced
125g eggplant, cut into bite-sized chunks
11/2 tablespoons fresh green peppercorns or 1/2 tablespoon black peppercorns
100g green beans, sliced diagonally
4 tablespoons fish sauce
3 teaspoons sugar
80ml chicken stock or 1/4 chicken stock cube in 80ml boiling water
8 kaffir lime leaves, torn into large pieces
few sprigs basil leaves, to garnish
2 red chillies, sliced, to garnish
Red Curry Paste
1 tablespoon dried shrimp paste
5 to 6 dried red chillies
3 to 4 shallots
2 cloves garlic
2 teaspoons grated kaffir lime peel
4 stalks lemongrass, bottom think part only, outer leaves discarded, sliced
1 coriander root and stem
5cm galangal root, sliced
Method :
Heat the thick coconut milk in a wok or skillet over medium heat for about 2 minutes. Stir in the Red Curry Paste and simmer until the mixture has thickened and reduced to one-third, about 10 minutes.
Add the beef and stir-fry until cooked. Add the eggplant, peppercorns and green beans. Stir-fry for another minute until the vegetable are tender, then season with the fish sauce, sugar, chicken stock and lime leaves. Mix well before removing from heat.
Serve hot, garnished with basil leaves and chillies.
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