Thai curry paste is sold at Asian markets and some supermarkets.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|450 g (1 lb) sirloin steak, thinly sliced along the grain||1 1/2 tbsp Thai red curry paste|
|3 tbsp vegetable oil||2 cups canned coconut milk|
|1 large garlic clove, minced||1 1/2 tbsp Asian fish sauce|
|1/2 onion, thinly sliced||1 tbsp light brown sugar|
|1 red bell pepper, seeded and thinly sliced||4 oz (115 g) baby spinach leaves|
|7 oz (200 g) white mushrooms, sliced||3 tbsp shredded Thai basil leaves|
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.
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.
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.
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