2 tbsp peanut oil
1 inch fresh gingerroot, peeled and finely chopped
2 shallots, chopped
4 tbsp Green Curry Paste (see recipe)
1 lb beef tenderloin, cubed
1¼ cups coconut milk
4 tbsp nam pla (fish sauce)
1 tsp palm sugar or light brown sugar
3 kaffir lime leaves, finely chopped or ¼ tsp grated lime zest
2 tsp tamarind water *
1 fresh green chili, seeded and finely sliced
Salt and pepper
Yellow pepper strips and fried garlic for garnish if desired
Boiled rice, to serve
1. Heat the oil in a wok or large skillet and stir-fry the ginger and shallots over a low heat for about 3 minutes, or until softened. Add the curry paste and stir-fry for 2 minutes.
2. Add the beef to the pan, stir until it is evenly coated in the spice mixture and stir-fry for 3 minutes to seal the meat. Stir in the coconut milk and bring to a boil. Reduce the heat and cook the curry over a low heat, stirring occasionally, for about 10 minutes, or until the meat is cooked through and the sauce has thickened.
3. Stir in the nam pla, sugar, lime leaves or lime zest, tamarind water, and chili. Cook the curry for a further 5 minutes, then season to taste.
4. Serve the curry hot with boiled rice, garnished with yellow pepper strips and fried garlic, and topped with a red chili curl, if desired.
* Tamarind has a distinctive, rather sour flavor. Simmer the dried pulp for 2–3 minutes, cool, then squeeze out the juice (discarding the pulp and seeds). Alternatively, dissolve a spoonful of concentrate in hot water. (Available from Amazon.)
Recipe from Complete Thai Cooking published by Hamlyn