Beef with Thai Red Curry Sauce

Add more curry paste if you want this dish to be spicier! Canned coconut milk is readily available in supermarkets, so no need to go through the whole grating and squeezing process.


Serves 4  Prep Time 15 minutes  Cooking Time 2 hours (45 minutes if using a pressure cooker)

2 tablespoons vegetable oil
1 to 2 tablespoons Thai red curry paste
2 fresh kaffir lime leaves (optional)
1 (4-inch long) fresh hot red chili, thinly sliced crosswise
3/4 kilo beef short ribs, cooked in water until tender
2 cups unsweetened coconut milk
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
2 tablespoons fish sauce (patis)
1 tablespoon (or more, to taste) fresh lime juice
1/4 cup chopped fresh cilantro
3 scallions, white and green parts thinly sliced to separate

1  Heat oil in a medium skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile. Sauté and keep stirring until fragrant. Add the beef and coat with the curry.

2  Pour in coconut milk, chicken broth, brown sugar, fish sauce, and lime juice and simmer, stirring occasionally until slightly thickened, about 5 minutes. Stir in the cilantro and scallions; simmer for about 1 minute more.

3  Divide among 4 bowls and serve immediately with rice.

Photography by David Hanson │ Styling by Sharlene Tan

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