The combination of coconut milk and red curry paste is delicious!
Ingredients
5 Tablespoons red curry paste
4 cups canned coconut milk
2 Tablespoon fish sauce
2 teaspoons sugar
1 large or 2 medium russet potatoes, peeled and diced
3 large carrots, peeled, cut lengthwise and sliced into 1/4-inch slices
1/2 cup fresh basil, stems included
1 1/2 - 2 pounds flatiron steak, sliced into 1/4-inch slices
1/2 medium onion, thinly sliced
1/2 red pepper, sliced
Instructions
Combine 3 - 5 Tablespoons of the thick coconut cream from the top of the can of coconut milk with 5 Tablespoons red curry paste.
Heat a skillet over medium heat. Add the red curry mixture and cook until fragrant and slightly browned, about 3 minutes.
Add remaining coconut milk and bring to a boil. Add the potatoes,carrots and red pepper. Boil until reduced by a quarter, about five minutes.
Add beef, onion, fish sauce and sugar. Reduce heat to a low simmer and cook until the meat and vegetables are cooked through, about 20 minutes.
Serve with cooked rice.