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Beef Curry with Red and
Green Chiles, Thai Style




Curry Paste


  1. Cut steak into 5cm (2-inch) slices.
  2. Cut chiles into thin strips.
  3. Heat coconut milk in pan, add steak, bring to boil, simmer, uncovered, for about 15 minutes or until steak is tender.
  4. Heat coconut cream in pan, add curry paste, simmer, uncovered, for about 1 minute or until fragrant.
  5. Stir paste mixture into steak mixture, bring to boil, simmer, uncovered, until liquid is almost evaporated.
  6. Stir in sauce, sugar and shallots.
  7. Heat oil in pan. Add chiles; cook, stirring, for about 2 minutes or until chiles are crisp.
  8. Sprinkle cooked chiles over curry just before serving.
  9. Curry Paste: Grind all ingredients to a paste using mortar and pestle.

This recipe is best made just before serving and is unsuitable to freeze. Store, covered in refrigerator.

From the kitchen of Martin James – Copenhagen, Denmark.


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