- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 44 Times
Thai curry paste is sold at Asian markets and some supermarkets.
- 1 lb (450g) sirloin steak, thinly sliced along the grain
- 3 tbsp vegetable oil
- 1 large garlic clove, minced
- ½ onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 7 oz (200g) white mushrooms, sliced
- 1½ tbsp Thai red curry paste
- 2 cups canned coconut milk
- 1½ tbsp Asian fish sauce
- 1 tbsp light brown sugar
- 4 oz (115g) baby spinach leaves
- 3 tbsp shredded Thai basil leaves
1. Toss the beef, 1 tbsp of the oil, and the garlic together. Heat a large wok over high heat. In batches, add the beef and stir-fry for 30 seconds to 1 minute, until the beef starts to change color. Using a slotted spoon, transfer to a plate.
2. When all the beef has been stir-fried, add the remaining oil to the wok and heat until shimmering. Add the onion and pepper and stir-fry for 2 minutes. Add the mushrooms and stir for 2 minutes more, or until all the vegetables are tender.
3. Stir in the curry paste. Add the coconut milk, fish sauce, and sugar and bring to a boil, stirring. Reduce the heat to medium and return the beef to the pan, along with the spinach and basil. Cook, stirring often, for 3 minutes, or until the beef is heated through and the spinach has wilted.
Thai red curry paste:
To make your own curry paste, put 2½ oz (75g) chopped shallots, 2 garlic cloves, 8 fresh bird's-eye chiles, a 6in (15cm) piece of lemongrass, a ½ in (1cm) piece of galangal,1 kaffir lime leaf, ½ tsp ground coriander, ¼ tsp fish sauce, ¼ tsp ground cumin, and ½ tsp salt in a blender and process to form a paste.
Refrigerate in an airtight container, for up to 1 month. For a less fiery paste, seed the chiles
© 2008 Dorling Kindersley