Bamboo Shoots (2)
Thai Basil Leaf
Kaffir Lime Leaves (3)
Coconut Milk (4)
Red Curry Paste (5)
Fish Sauce (6)
Palm Sugar (7)
Prep - (30 min)
Run - (30 min)
- Slice Beef about 1/4 inch thick and cut slices into
bite size strips about 1/2 inch wide.
- Slice BAMBOO SHOOTS about 1/8 inch thick and cut to a
size similar to the Beef.
- Remove BASIL LEAVES from stems, and start them soaking in
cold water. This will help keep them green when added to the curry.
- Roll LIME LEAVES up (end to end) as tight as you can. Slice
these rolls into threads as fine as you can cut them. Discard the
central stem and make a few cuts through the threads to shorten
them. Mix with Chilis.
- Open COCONUT MILK without shaking. Scoop about 6
ounces off the top, including all the cream. Hold separate from
the rest of the Coconut Milk.
- In a sauté pan or wok, place the Coconut Cream part
of the Coconut milk. Bring to a boil (carefully), then stir in
Curry Paste until evenly distributed. Keep at a strong simmer
over moderate heat, stirring continuously and scraping the pan until
oil starts to separate.
- Stir in Beef. Cook over moderate heat, stirring often
for about 5 minutes until you again see red oil starting to separate.
- Slowly stir in remaining Coconut Milk and Water.
Bring to a boil, then stir in Bamboo Shoots. Bring back to
a boil and stir in Fish Sauce, Palm Sugar and
Lime Leaves. Simmer for another 15 minutes or until
Beef is tender, covered or uncovered as needed to get the sauce
right. It should be quite liquid, but not overwhelming. This recipe
can be held warm for a while at this point if needed.
- When ready to serve - bring to a simmer. Drain Basil Leaves
and stir in well. Serve immediately with plenty of steamed Jasmine