Northern Thai Style Red Curry (Gaeng Phet Nuea)

Ingredients

• Red curry paste3 tbsp
• Coconut milk1 can (13.5 oz)
• Beef (sirloin or flank steak)1 lb, thinly sliced
• Thai eggplant1 cup, quartered
• Bamboo shoots1/2 cup, sliced
• Fish sauce2 tbsp
• Palm sugar1.5 tsp
• Kaffir lime leaves3-4
• Galangal1 inch piece, thinly sliced (optional)
• Vegetable oil1 tbsp
• Saltto taste
• Water1/4 cup
• Thai basil leaves1/4 cup
• Optional: Fresh red chilies1-2, sliced

Steps

1. 1

   Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add red curry paste and stir-fry until fragrant, about 2 minutes.

2. 2

   Add about half of the coconut milk and stir until the oil separates. Add kaffir lime leaves and galangal (if using).

3. 3

   Add the sliced beef and cook until it changes color.

4. 4

   Pour in the remaining coconut milk, add Thai eggplant and bamboo shoots. Bring to a simmer.

5. 5

   Stir in fish sauce and palm sugar. Simmer gently for 10-15 minutes, or until the beef is tender and the eggplant is cooked.

6. 6

   Stir in Thai basil leaves until just wilted. Adjust seasoning with salt if necessary. Add a splash of water if the curry is too thick.

7. 7

   Serve hot, garnished with fresh Thai basil and sliced chilies if desired.