Thai Red Curry Beef w Mae Ploy
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½-1 lb beef tenderloin
- 2 tbsp mae ploy red curry paste
- 1 tbsp oil
- 1 can full fat coconut milk
- 1-2 tsp brown sugar
- 1-2 tbsp fish sauce
- One red onion
- One red pepper
- Handful of chopped peanuts
- 4-6 lime leaves (optional, see note)
- 8-10 basil leaves
Instructions
- 1
- Chop your red pepper and onion into similar similar sized strips or cubes. I cut mine into 1cm cubes. Set aside
- 2
- Thinly slice the beef tenderloin against the grain
- 3
- Warm a skillet and add a tbsp. of oil
- 4
- Add your red curry paste and stir fry for at least two minutes – red curry paste can be unpleasant if it retains its rawness. The color will darken, the smells will heighten. Embrace it
- 5
- Gently open your can of coconut milk and skim the ‘cream’ off the top with a spoon and add it to the skillet
- 6
- Cook for another 3 minutes, it will be well combined and the oil will start to separate a little
- 7
- Add your remaining coconut milk, veggies, lime leaves, and the beef strips and cook for 5-7 minutes. If you overcook the meat it will become tough so pull it out at 5 and gently press with the side of a fork to test for donenessl
- 8
-Stir in your brown sugar, the lime juice, basil, and adjust fish sauce according to preference.
- 9
- Serve over rice and scattered with chopped peanuts.