Green Curry Beef
If you've never cooked Thai before, start with this one. It introduces you to many ingredients and flavors at once, is spicy but not too fiery, and is simple to make. Look for the best quality commercial curry paste you can. The first time you make this dish, start with half the curry paste and taste after combining with the coconut milk; you can increase the intensity at this point if desired. Be sure
to use unsweetened coconut milk.
- 1 pound (450 g) lean beef steak
- 2 tablespoons (25 mL) peanut oil
- 3 tablespoons (50 mL) green curry paste, or to taste
- 1 (14 ounce) (400 mL) can coconut milk
- 4 fresh red chile peppers, seeded, ribbed and sliced
- 3 tablespoons (50 mL) fish sauce or soy sauce
- 2 teaspoons (10 mL) salt
- 1 tablespoon (15 mL) granulated sugar
- 4 lime leaves
- 2 cups (500 mL) chicken stock, preferably homemade
- 2 green onions, sliced
- Handful of fresh basil leaves
- Cut the beef into thin slices about two inches long (you may want to partially freeze the beef to make cutting easier). Set aside.
- Heat a wok or large skillet until hot. Add the oil, and when hot stir in the curry paste. Stir fry for 30 seconds.
- Drizzle in the coconut milk, stirring constantly.
- Add the sliced chiles, fish sauce, salt, sugar, lime leaves and stock. Bring to a boil.
- Add the beef slices and green onions. Turn the heat to low and simmer the dish uncovered for 15 minutes until the beef is tender and the sauce slightly thickened.
- Stir in the basil leaves and cook until wilted.
- Serve at once with plain steamed rice.