Thai Red Curry Beef

Name: Thai Red Curry Beef
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: ¾ cup (185 ml) thick coconut milk; 2 tablespoons Red Curry Paste; 1 lb (500 g) beef tenderloin, sliced; 1½ cups (5 oz/150 g) eggplant, cut into chunks; 1½ tablespoons fresh green peppercorns or ½ tablespoon black peppercorns; 1½ tablespoons fresh green peppercorns or ½ tablespoon black peppercorns; 1 cup (5 oz/150 g) green beans, sliced diagonally; 4 tablespoons fish sauce; 3 teaspoons sugar; ⅓ cup (80 ml) chicken stock; 8 kaffir lime leaves, torn into pieces; Basil leaves, to garnish; 2 red finger-length chilies, sliced, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

¾ cup (185 ml) thick coconut milk
2 tablespoons Red Cu

Asia
Thailand
Main course
South East Asia
Gluten-free

Method

Heat the thick coconut milk in a wok or skillet over medium heat for about 2 minutes. Stir in the Red Curry Paste and simmer until the mixture has thickened and reduced to one-third, about 10 minutes.
Add the beef and stir-fry until cooked. Add the eggplant, peppercorns and green beans. Stir-fry for another minute until the vegetables are tender, then season wi