Hot Beef & Coconut Curry

From Practical Simple Thai.

1 3/4 c. coconut milk
2 Tbsp. Thai red curry paste
2 garlic cloves, crushed
1 lb. 2 oz. braising steak
2 kaffir lime leaves, shredded
3 Tbsp. kaffir lime juice
2 Tbsp. Thai fish sauce
1 large red chile, seeded and sliced
1/2 tsp. turmeric
1/2 tsp. salt
2 Tbsp. chopped fresh basil
2 Tbsp. chopped fresh cilantro
shredded coconut, to garnish
boiled rice, to serve

Put the coconut milk into a pan and bring to a boil, then lower the heat and simmer for about 10 minutes or unitl the milk has thickened. Stir in the curry paste and garlic and simmer for an additional 5 minutes.

Cut the beef into 3/4 inch cubes. Add to the coconut milk and return to a boil, stirring. Lower the heat and add the lime leaves, lime juice, fish sauce, chile, turmeric and salt.

Cover the pan and simmer (gently, or the beef will become chewy and tough) for 20-25 minutes, until the meat is tender, adding water if the sauce looks too dry.

Stir in the basil and cilantro. Spronkle with coconut and serve with plain rice.


Note: I used plain lime juice, and it turned out fine. I also didn't have lime leaves, so I just left them out. If you use them and notice a difference in flavor, please let me know!