Name: Beef with Red Chili Paste and Lime Leaves
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 tablespoon Roasted Red Chili Paste or store-bought, (nam pla, optional); ¼ teaspoon white pepper; 2 teaspoons palm or brown sugar; 2 kaffir lime leaves, cut into thin strips (optional); ¾ cup (15 g) fresh Thai or italian basil leaves; ½ teaspoon all-purpose cornstarch; 10 oz (330 g) beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices; 1 tablespoon freshly squeezed lime juice; 1 tablespoon fish sauce (nam pla); 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 1 small shallot, finely sliced; 1 small red bell pepper, thinly sliced; 1 garlic clove, minced; 1 teaspoon soy sauce; 1 teaspoon + 2 tablespoons high-heat cooking oil, divided

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy
Ready in
35 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

My house fills with the incredible aroma of kaffir lime leaves and roasted red chili paste when I make this dish. My friend Gary Arabia of Global Cuisine was kind of enough to give me some of his kaffir lime seeds so I’m excited to see our own tree sprouting soon. Gary’s cuisine and masterful use of kaffir lime leaves inspired me to create this simple, yet intensely flavored dish.