Visit our Thai Food store for Thai recipe ingredients		Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes

Beef with Red Curry (Phad Phet Neua)

Thai Red Curry Paste Stir-Fried with Beef Recipe

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 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.

Source:  A Passion For Thai Cooking cookbook, by Chef Sompon Nabnian available in our Thai cookbooks department. Copyright © 2000

Discover authentic Asian cookware: sticky rice steamers, granite stone mortar and pestles, and fruit carving tools. Check out imported cookbooks offering recipes ranging from introductory to advanced levels. Visit our Kitchen for authentic Thai recipes including pad tai, curry & sticky rice. Find cooking information, descriptions, photos and cooking tips. Welcome to the Temple of Thai-online Asian food!

Shop for Thai red curry paste.

Recipe Copyright © 2000

Thai Food Newsletter:	Advanced Search	Site Index: Go to page --> ========= Home Page ========= Thai Groceries --- Rice --- Asian Noodles --- Pad Thai --- Satay --- Curry Paste --- Fresh Curry Paste --- Thai Sauces --- Spices --- Thai Pastes --- Fresh Ingredients --- Pickled & Preserved --- Flour and Sugar --- Cooking Kits --- Asian Snacks --- Beverages --- Canned Food --- Thai Fruit --- Curry & Soup --- Convenience Food ========= Asian Cookware --- Mortar & Pestle --- Sticky Rice Steamer ========= Thai Cookbooks ========= Fruit Carving ========= Thai Recipes