Thai Red Curry with Beef (Gaeng Phed)

Method

1. 1
   • coconut milk4 dl
   • vegetable oil1 tbsp

   Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into a heavy pot and heat over medium until it starts to shimmer with oil.

2. 2
   • red curry paste3 tbsp
   • vegetable oil1 tbsp

   Fry the curry paste — Add the oil and red curry paste and fry for 3 minutes, stirring, until the oil separates and it smells richly aromatic.

   ⏱3 min
3. 3
   • red curry paste3 tbsp
   • coconut milk4 dl
   • beef stock1½ dl
   • kaffir lime leaves3

   Simmer the beef curry — Add the beef, stirring to coat in the paste, then pour in the remaining coconut milk, beef stock, and kaffir lime leaves. Cover and simmer for 25 minutes until the beef is tender.

   ⏱25 min
4. 4
   • red bell pepper1
   • green beans100 g
   • fish sauce1 tbsp
   • palm sugar1 tbsp

   Add vegetables and season — Stir in the bell pepper and green beans, then simmer uncovered for 7 minutes until tender. Season with fish sauce and palm sugar.

   ⏱7 min
5. 5
   • fresh chilli1
   • thai basil4 tbsp
   • white rice300 g

   Finish with basil and serve — Stir through the basil and sliced chilli off the heat, then serve hot over steamed white rice.