Kaffir Lime Leaf (1)
Bell Pepper, red
Thai Basil Leaves
Red Curry Paste (2)
Prep - (40 min)
Run (15 min)
- Cut BEEF into strips less than 1/4 inch thick about 2
inches long and 1/2 inch wide.
- Slice SHALLOTS fairly thin.
- Cut BAMBOO SHOOTS into slices similar in size to the Beef. If
they were canned, blanch in boiling water for 5 minutes to remove the
tinniness (not needed for the more modern vacuum pack). Weight given is
- Roll up LIME LEAVES and slice into very fine threads, discarding
the central rib.
- Cut BELL PEPPER into slivers.
- Remove BASIL LEAVES from stems, split them in half lengthwise
if very large, or if rather small double the quantity. Set to soaking in
cold water (keeps them green longer).
- Grind together Coriander and Cumin, mix with
Paprika (for color).
- Separate Coconut Milk. Skim 1/3 cup off the top (the cream)
and keep it separate from the rest of the can.
- Mix the rest of the Coconut Milk with the Stock,
Fish Sauce and Lime Leaves.
- Blanch Beef in boiling water over high heat. As soon as it
comes back to a boil and foams up, drain and rinse (this keeps the
curry a nicer color).
- In a wok or spacious sauté pan heat Oil and fry
Shallots and Red Curry Paste gently until evenly blended
with the oil and aromatic but not at all browned.
- Stir in the 1/3 cup of Coconut Cream and the
Spice mix. Fry stirring until well mixed.
- Stir in the Beef and fry stirring until well mixed with the
- Stir in the Stock mix, Lime Leaves and Bamboo
Shoots. Bring to a boil and simmer covered for about 10 minutes.
- Stir in the Bell Peppers for about 1 minute. Take off heat.
Drain and stir in Basil Leaves.
- Serve immediately with plenty of steamed Jasmine rice.