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Red Curry Beef
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Serves : 4-6
Preparation time : 20 minutes
Cooking time : 20 minutes
Ingredients :
1 portion thin coconut milk
1kg beef fillet (tenderloin), cut into small pieces
1 portion boiled coconut cream
1 portion red curry paste
60ml fish suace (nam pla)
2 tablespoons crushed palm sugar (jaggery) or brown sugar
280g roasted peanuts 1/2 teaspoon kaffir lime rind slices
3 red chillies, halved lengthways
5 green chillies, halved lengthways
2 sprigs sweet basil leaves (bai horapa)
Method :
Cook thin coconut milk and the beef over medium heat until the meat is tender.
Heat the boiled coconut cream for 5minutes and stir-fry the red curry paste until fragrant and oil floats on top.
Add the cooked beef along with the coconut milk, fish sauce, palm sugar (jaggery) or brown sugar, peanuts, kaffir lime rind and stir well. Add the red chillies, green chillies and sweet basil leaves.
Chef's note : serve this dish with hot rice. The beef may be substituted with chicken or pork.
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