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Written by yorky
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Saturday, 02 June 2007 |
- 1/4 cup Vegetable Oil
- 300 gm Beef, sliced
- 3 cups Coconut milk
- 1 tblsp Fish sauce
- 2 tsp Palm sugar
- 2 Fresh red chilies, sliced
- 2 Kaffir lime leaves, sliced fine
- 1/3 cup Basil
Curry Paste
- 6 Dried red chilies
- 25 gm Shallots
- 25 gm Garlic
- 1 tsp Galanga
- 1 tsp Lemon grass
- 1 tsp Kaffir lime skin, grated
- 2 pce Fresh coriander root
- 7 White peppercorns
- 2 tsp Salt
- 1 tsp Shrimp paste
Pound all the curry paste ingredients into a fine paste.
Heat the oil in a wok and fry the curry paste for 4 minutes. Add the beef, stir fry for a further 2 minutes then add the coconut milk and bring to the boil. Simmer until the beef is cooked.
Add the fish sauce, sugar and fresh red chili and remove from the heat. Sprinkle with kaffir lime skin and the basil. |
Thai Curries 
