Ready in 45 minutes
Adpated from "Simply THAI Cooking" by Wandee Young and Byron Ayanoglu. This excellent beef curry is a bit time consuming to prepare. The complex seasonings, though, are a real treat, and make this dish worth the time invested. I've tweaked slightly as the portion sizes were a bit small in my family's opinion. Otherwise, the recipe is a published in the book.
"Great mix of favors. My family loved it but did add just a bit more of coconut milk for more sauc"- vandermeid
63 people want to try | 126 have favorited
1) Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm.
2) Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick.
3) Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot.
4) Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
vandermeid 3 months agoGreat mix of favors. My family loved it but did add just a bit more of coconut milk for more sauce
Boomerman 1 year agoThis recipe is very tasty; I thought it was missing the peanut flavour I love about thai food. I also don't know what I'm going to do with almost a full can of coconut milk and bamboo shoots plus a lime with no zest on it. If you use this stuff a lot I'm sure it won't be a problem for you; but I just bought the milk and shoots for this recipe and am really not too sure what else to make with them and hate to just throw them out.
robsonr 3 years ago
Gurelri 4 years ago[I posted this recipe.]