Kato's Thai - Red Curry Beef
By
Baby Kato
@BabyKato
15
It is great served over jasmine rice or noodles and garnished with green onions, cilantro and salted peanuts.
Ingredients
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·1 lb sirloin steak (very thinly sliced)
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·pinch of salt
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·2 tbsp coconut oil (more or less as required)
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·2 - 3 tbsp red curry paste (or to preference)
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·2 medium garlic cloves (minced)
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·1 tsp fresh ginger (minced)
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·1/2 small sweet white onion (thinly sliced)
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·1 chinese shallot, (thinly sliced)
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·2 thai birds eye chilies (finely chopped)
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·1 (13.5 oz) can coconut cream
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·1/2 (13.5 oz) can coconut milk
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·1 - 2 tbsp brown sugar (personal preference)
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·2 lime leaves (finely shredded)
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·1 lime (juiced)
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·1 1/2 tbsp fish sauce + 1 tsp sriracha sauce
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·1/2 sweet red pepper (thinly sliced)
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·1 small carrot, thinly sliced + 4 oz bamboo shoots (drained)
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·1/3 cup thai basil (torn)
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·steamed jasmine rice (cooked)
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GARNISHES
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·cilantro (finely chopped)
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·green onions (thinly sliced)
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·salted peanuts (coarsley chopped)
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·1 tsp sriracha sauce
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·1 small carrot, thinly sliced
How to Make Kato's Thai - Red Curry Beef
- Sprinkle sliced beef with salt and set aside until needed.
- Heat oil on medium - high in a large skillet for 2 minutes.
- Add curry to the oil and blend well, stirring for 2 minutes.
- Add garlic, ginger, onion, shallot and chilies, and cook until tender crisp about 3 minutes.
- Next add the coconut cream and coconut milk, blend well for 2 minutes.
- Add brown sugar, lime leaves, lime juice, fish sauce and sriracha sauce, bring to a boil and cook for 2 minutes.
- Now add the sweet red pepper slice, carrot slices and the bamboo shoots and then the sliced beef to the curry mixture.
- Stir and cook for 3 - 4 minutes. (or until meat is cooked to your preference)
- Remove the curry from heat and stir in the torn basil.
- Serve over Jasmine Rice and garnish with cilantro, green onions and chopped peanuts.