Red Curry of Beef & Bamboo
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Red Curry of Beef & Bamboo
Recipe by Louis Tikaram
Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins
Ingredients
1 tbsp oil
500g diced beef
3 tbsp Ayam red curry paste
3 sticks lemongrass
2 tbsp Ayam fish sauce
2 tbsp Ayam oyster sauce
1 small can bamboo slices
1 L chicken stock (or cups of water)
1 can Ayam coconut milk
1 tbsp palm sugar
1 cup Thai basil leaves
Method
Add oil to a medium saucepan over low heat. Start with the Ayam red curry paste and roast the paste for a couple of minutes to enhance its flavor.
Bruise the lemongrass by gently tapping it with the back of a knife, then add it to the pot. Stir the mixture well, allowing the flavors to combine.
Next, add in the palm sugar. Shave the palm sugar as needed to make it easier to dissolve, then add it to the pot.
In the same pot, add the fish sauce and oyster sauce, stirring to combine.
Grab the diced beef and add it into the pot, stirring everything together until the beef is well coated with the sauce.
As you stir in the pot, you’ll notice the Ayam pastes cooking, and the beef will begin to brown.
Once the beef is browned, add in the coconut milk and the chicken stock. Let the mixture simmer gently, allowing all the flavors to meld together.
After it has simmered for about 20 minutes, add in the bamboo shoots and stir to combine.
Continue stirring the pot, then add in the Thai basil leaves, reserving a few for garnish.
Scoop the curry into bowls and top with the reserved Thai basil leaves. Enjoy!
