- 2 lbs lean beef, cubed
- 2 cans coconut milk
- 4 oz can Thai red curry paste
- ½ c yellow onion, sliced thin
- ½ c red bell pepper
- ½ c Thai basil
- 6-8 kaffir lime leaves, minced
- 2 T Thai fish sauce
- 2 T light brown sugar
- 1 T tamarind paste
In skillet or pan in a bit of oil, brown meat on all sides. Set aside on paper towels to drain.
In medium saucepan, heat ¼ of a can of coconut milk on medium heat. When it starts to bubble, stir in the curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.
Stir in remaining coconut milk into curry paste. Increase heat to high, bringing mixture to a boil. Allow to boil for about 5 to 10 minutes or until it reduces by a third.
Reduce to simmer. Add beef, basil leaves, onion, red bell pepper fish sauce, tamarind and sugar. Let simmer until it reduces further, and gets thick and goopy. You'll see a lot of red chili oil float to the top. Do NOT skim this off! Stir it back in!
Preparation time: 15 minutes
Cooking time: 30 minutes
Source: Baboon Pirates