Red Thai Beef Curry

Ingredients:

Curry sauce:

• 900 g flank steak, thinly sliced ​​across the grain
• 4 tbsp. l. canola oils
• 1 onion, thinly sliced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 2 cans (400 g each) of coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 3 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped Thai basil
• 1 tbsp coarsely chopped fresh mint
• Juice of 2 limes

Red Thai curry paste:

• 2 tablespoons coarsely chopped fresh cilantro leaves and stems
• 2 tablespoons medium-viscosity oil (such as canola oil)
• 1 tbsp. grated fresh ginger
• 1 tbsp coarsely chopped lemongrass (root)
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 1/2 tsp shrimp paste
• 10 cloves of garlic
• 8 medium chili peppers (Fresno type)
• 4 small shallots (cut in half)
• Kaffir lime leaves, finely chopped (see cooking note)

Preparation:

1. For red curry pasteIn a food processor, combine cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, chili, lime leaves, 1 teaspoon salt, and 1 teaspoon pepper. Blend until smooth.
   
   For the curry: Heat 2 tablespoons of oil in a frying pan over low heat. Add the curry mixture and cook, stirring thoroughly, for about 2 minutes. Transfer to a plate and set aside.
2. Pour the remaining 2 tablespoons of oil into the pan and increase the heat to high. Season the meat with salt and add it to the pan; cook for 3-4 minutes. Remove the meat and add the onion and pepper. Cook until the contents of the pan are tender, 2-3 minutes. Add the coconut milk, bring to a boil, then add the curry sauce back to the pan; stir thoroughly.
   
   Cook over low heat for about 15 minutes (if the coconut milk separates, don't worry, it will return to a smooth consistency).
   
   Add the chicken broth and fish sauce, stirring constantly until the sauce is smooth, 12 to 15 minutes. Return the beef to the pan and season with cilantro, basil, mint, and lime juice. Season to taste.
   
   Culinary note
   Kaffir lime leaves can be purchased online or in Asian grocery stores. If you can't find them, a mixture of bay leaves, lime zest, and lemon thyme is a good alternative. One small bay leaf, 1/4 teaspoon lime zest, and 1/4 teaspoon lemon thyme make a great substitute for kaffir lime leaves.
   
   Recipe Red curry with chicken.