Photo: Marina Oliphant
- peanut oil
- 500g lean beef strips
- 2-3 tbsp Thai red curry paste
- 400ml coconut milk
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 140ml coconut cream
- 1 carrot (finely sliced)
- 200g baby corn
- 3 heads bok choy (trimmed and leaves separated)
- 2 kaffir lime leaves (very finely shredded)
Heat 1 tbsp peanut oil in a wok over high heat.
Stir-fry 500g lean beef strips until brown. Remove and set aside.
Add 1 tbsp peanut oil and when hot, add red curry paste and stir-fry for 2-3 minutes until fragrant.
Add coconut milk, 1 tbsp brown sugar, 2 tbsp fish sauce and coconut cream and simmer for 5 minutes.
Add carrot (finely sliced) and baby corn and cook until tender. Return beef to wok, add bok choy (trimmed and leaves separated) and stir until wilted.
Serve curry sprinkled with 2 kaffir lime leaves (very finely shredded).
Accompany with steamed rice or noodles.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Beef
- Cuisine - Thai
- Course - Lunch