Here’s the recipe for the curry that I brought to the Girlie Weekend. It’s adapted from a recipe in the book, True Thai. I didn’t take a picture, sorry!
Kaeng Phed Neua Phrik Thai On
1 can bamboo shoots
2 red Thai chili peppers
1 T oil
2 19 oz cans unsweetened coconut milk
1/2 cup red curry paste (add up to double for spicier curry)
1 lb sliced beef top round
1/2 cup drained, brined green peppercorns
3 T Thai fish sauce
5 T brown sugar
5 Serrano chilies (optional – I did not add any)
1 2/3 cups Thai basil (or Italian basil, if no Thai basil is available – that’s what I used)
Slice the 2 red chilies and stir fry briefly on high with oil and bamboo shoots. Set aside.
Skim the thick cream from the top of the canned coconut milk and put in a soup pot over medium-high heat. Stir in the curry paste until blended and bring to a low boil. Cook for two minutes, stirring constantly. Add the beef. Add peppercorns and bamboo stir fry. Stir in the rest of the coconut milk. Add the fish sauce and sugar, stirring until the sugar is dissolved. Raise heat to high. Cover and bring to a boil. Uncover and add Serrano chilies if desired. Turn off the heat. Stir in basil and cook for a few seconds.
Serve with rice or noodles.
Even better if made a day in advance. But don’t let curry boil when reheating.
{ 2 comments… read them below or add one }
yay! Thanks so much for posting this…
I usually steer clear of recipes with more than 4 ingredients, but I know how good this one is so I’ve got to give it a try.
@eurotrippen: It’s not that bad to make. Let me know how it turns out!