1 pound of sliced beef
2 tablespoons of fish sauce
1 can of coconut milk
2-3 tablespoons of red curry paste (available in Asian markets)
couple of basil leaves
chili powder for extra spiciness (optional)
1. in a stockpot, heat half of the coconut milk. stir often so it wont curdle nor stick at the bottom of the pan. once heated, add in the red curry paste and stir till blended.
2. add beef and stir it until it's covered with the curry mix.
3. add the remaining coconut milk along with the fish sauce and let simmer over medium low heat until beef is tender.
4. once the meat is tender, add the basil leaves. stir. adjust the seasoning. if you prefer to add more spice to the dish, add more chili powder or the red curry paste. sometimes it may also be too salty because the coconut milk reduced slightly. if this is the case add sugar.
5. serve with rice.
2 tablespoons of fish sauce
1 can of coconut milk
2-3 tablespoons of red curry paste (available in Asian markets)
couple of basil leaves
chili powder for extra spiciness (optional)
1. in a stockpot, heat half of the coconut milk. stir often so it wont curdle nor stick at the bottom of the pan. once heated, add in the red curry paste and stir till blended.
2. add beef and stir it until it's covered with the curry mix.
3. add the remaining coconut milk along with the fish sauce and let simmer over medium low heat until beef is tender.
4. once the meat is tender, add the basil leaves. stir. adjust the seasoning. if you prefer to add more spice to the dish, add more chili powder or the red curry paste. sometimes it may also be too salty because the coconut milk reduced slightly. if this is the case add sugar.
5. serve with rice.
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