Thai Red Curry with Beef (Gaeng Phed)

Method

1. 1
   • coconut milk 4 dl
   • vegetable oil 1 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 paste 3 tbsp
   • vegetable oil 1 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 paste 3 tbsp
   • coconut milk 4 dl
   • beef stock 1½ dl
   • kaffir lime leaves 3

   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 90 minutes until the beef is tender.

   ⏱1 hr 30 min
4. 4
   • red bell pepper 1
   • green beans 100 g
   • fish sauce 1 tbsp
   • palm sugar 1 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 chilli 1
   • thai basil 4 tbsp
   • white rice 300 g

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