Red Curry (Gaeng Daeng)
Serves 4
Ingredients
Method
1 tbsp Vegetable Oil
2 tbsp Thai Red Curry Paste
13½ oz Coconut Milk
1 lb Beef, Cut Into Thin Strips
1 Bell Pepper, Sliced
1 Bamboo Shoots, Sliced
1 tbsp Fish Sauce
1 tbsp Sugar
¼ cu Thai Basil Leaves
Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and fry until fragrant.
Stir in the coconut milk and bring to a simmer.
Add the beef to the pan and simmer until it is fully cooked.
Add the sliced bell pepper and bamboo shoots, and cook until softened.
Stir in the fish sauce and sugar, and adjust seasoning to taste.
Just before serving, stir in the Thai basil leaves. Serve the curry hot with steamed jasmine rice.