Cooking time: 15 minutes
Servings: 4
Ingredients :
- 500 g beef cut into strips
- 2 tablespoons of vegetable oil
- 2 tablespoons red curry paste
- 1 red pepper cut into pieces
- 1 onion cut into quarters
- 1 handful of green beans cut into 2-inch pieces
- 1/2 cup chicken broth (optional)
- 1 tablespoon of fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- Finely chopped Thai basil or kaffir lime leaves to garnish (optional)
Instructions :
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the red curry paste and fry for a minute until it becomes fragrant.
- Add the beef and cook for a couple of minutes.
- Add the onion and red pepper, and sauté for 3-5 minutes until they slightly soften.
- Pour in the chicken stock, fish sauce (or salt), and palm sugar (or brown sugar), then simmer for about 5-7 minutes until the stock has slightly reduced.
- Garnish with fresh Thai basil if desired.
- Serve hot with jasmine rice.