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Beef with Red Curry (Phat Phet Neua)


Thai Red Curry Paste Stir-Fried with Beef Recipe

Red Curry with Beef

This dish is made special by the addition of green peppercorns which give the dish a lovely peppery flavor. It is also a good way of using red curry paste for something other than a normal Thai curry.

Ingredients

  • 300g (11/2 cups, 10oz) lean beef - thinly sliced
  • 60mls (4 tablespoons) oil
  • 100g (4 tablespoons) red curry paste
  • 250mls (1 cup, 8 fl oz) thick coconut milk - keep 30mls (2 tablespoons) for garnish
  • 3 big eggplants - cut in 4 quarters and then sliced
  • 120g (11/4 cup, 4 oz) small eggplants
  • 20g (1/4 cup, 1 oz) young, green peppercorns (used jarred peppercorns in brine, rinse and drain before adding)
  • 50g (1 cup, 2 oz) lesser ginger (grachai)-cut into strips (used jarred grachai in brine, rinse and drain before adding)
  • 6 kaffir lime leaves - stems removed
  • 1 big, red chilli - sliced
  • 30g (1 cup, 1 oz) sweet Thai basil leaves
  • Enough oil to deep-fry the sweet Thai basil
  • 30mls (2 tablespoons) fish sauce
  • 15mls (1 tablespoon) Thai soy sauce
  • 1 teaspoon sugar
  • 60mls (4 tablespoons) chicken stock or water

Preparation

  1. Put the oil into a wok and when it is hot add the red curry paste and fry for 1-2 minutes. Then add half the thick coconut milk and the beef and stir-fry until the outside of the beef looks cooked (about 2 minutes). Then add the big egg plants, small eggplants and young, green peppercorns and stir-fry to combine. Add the lesser ginger and kaffir lime leaves and stir-fry again.
  2. Then add the sauce ingredients and stir-fry for 1 minute. Add the remaining thick coconut milk and the big, red chilli and stir-fry to combine. Turn off the heat and transfer to a serving dish.
  3. Deep fry the sweet basil leaves in very hot oil for 1 minute and drain. Then put them on top of the beef. Pour the remaining thick coconut milk over the top and serve.

Serves 4.

Recipe © 2000 Chef Sompon Nabnian

Passion for Thai Cooking Cookbook

A Passion For Thai Cooking


Find this recipe and many others in the cookbook A Passion For Thai Cooking by Chef Sompon Nabnianin.

This title is available in our Thai cookbook store.


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