Green Curry beef

Green Curry Beef

Serves 8.

If you’ve never cooked Thai before, start with this one.
It
introduces you to many ingredients and flavors at once, is spicy
but not too fiery, and is simple to make.
Look for the best quality
commercial curry paste you can.
The first time you make this dish,
start with half the curry paste and taste after combining with the
coconut milk; you can increase the intensity at this point if
desired.
Be sure to use unsweetened coconut milk.

1 pound (450 g) lean beef steak
2 tablespoons (25 mL) peanut oil
3 tablespoons (50 mL) green curry paste, or to taste
1 (14 ounce) (400 mL) can coconut milk
4 fresh red chile peppers, seeded, ribbed and sliced
3 tablespoons (50 mL) fish sauce or soy sauce
2 teaspoons (10 mL) salt
1 tablespoon (15 mL) granulated sugar
4 lime leaves
2 cups (500 mL) chicken stock, preferably homemade
2 green onions, sliced
Handful of fresh basil leaves

Cut the beef into thin slices about two inches long (you may
want to partially freeze the beef to make cutting easier).
Set
aside.

Heat a wok or large skillet until hot.
Add the oil, and when hot
stir in the curry paste.
Stir fry for 30 seconds.
Drizzle in the
coconut milk, stirring constantly.
Add the sliced chili, fish
sauce, salt, sugar, lime leaves and stock.
Bring to a boil.

Add the beef slices and green onions.
Turn the heat to low and
simmer the dish uncovered for 15 minutes until the beef is tender
and the sauce slightly thickened.

Stir in the basil leaves and cook until wilted.
Serve at once
with plain steamed rice.