Beef with Krachai & Red Curry Paste

Click to Enlarge	Beef with Krachai & Red Curry Paste Thailand
	Serves Effort: Sched: DoAhead:	2 main ** 1/2 hr Prep		This Beef dish uses Red Curry Paste in a recipe that isn't a curry. It'll definitely satisfy beef fans and isn't overly "spicy" (though some Thai Vinegar Chili Sauce on the side will fix that). Serve with plenty of Jasmine rice.

14
1-1/2
4
3
2
1
1
1
1/2
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oz
oz

lg

T
T
T
c
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Beef
Krachai Root (1)
Long Beans
Red Chili (2)
Kaffir Lime leaf
Red Curry Paste
Oil
Fish Sauce
Stock
--Garnish----
Thai Basil Leaves

Prep

Cut BEEF into pieces about 1/8" x 1" x 1-1/2".
Slice KRACHAI thin on the diagonal, add to Beef.
Slice CHILIS into thin rings, diagonally if long ones, roll up LIME LEAVES and slice into threads, cut BEANS into 1" lengths, mix all.

Run

In a sauté pan or wok heat 2 t OIL and fry RED CURRY PASTE over moderate heat until fragrent and well incorporated into the oil.
Stir in Beef / Krachai mix and fry stirring until exuded water has evaproated and it shows barely a touch of browining.
Stir in Chili mix and fry stirring until well coated with oil. Stir in STOCK and FISH SAUCE, cover and simmer until beans are tender.
Serve garnished with Thai Basil leaves.

NOTES:

Krachai Roots are long narrow relatives of ginger. The flavor is milder and much more earthy. They are hard to find fresh but I have found ones brined in jars quite satisfactory. If you have to use ginger, use half as much and chop it fine.
Chilis: I use Red Fesno or Holland Red chilis. You can moderate them by discarding seeds and membranes. Fresnos are easy - just cut off the cap and core them with a grapefruit spoon.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
smm_beefcash1 051211 fot86