Red Beef Curry
- serves 6
2 Tbsp vegetable oil (30 ml)
1 ½ lb(s) of beef tenderloin, cut into thin slices
1 tsp minced garlic (5 ml)
1 tsp peeled chopped fresh ginger (5 ml)
1 Tbsp Thai red curry paste (15 ml)
2 stalks of lemongrass, long ends removed
2 cup coconut milk (500 ml)
2 lime leaves
1 Tbsp sugar (15 ml)
3 Tbsp fish sauce (45 ml)
3 Tbsp chopped fresh cilantro (45 ml)
½ cup of thai basil leaves (125 ml)
1. Heat a large skillet over medium high heat and add oil. Add beef strips and sear until well browned. Remove beef from pan and reserve.
2. Add garlic and ginger to the hot pan and sauté until garlic is tender, about 2 minutes. Add red curry paste and lemon grass and stir. Add the coconut milk, lime leaves, sugar, fish sauce and 2 tbsp chopped cilantro. Simmer until slightly thickened, about 20 minutes. Place the seared beef back into the pan and simmer until heated through. Stir in remaining cilantro and Thai basil leaves and serve with some basmati rice.