Title: Thai Easy Beef Curry
Categories: Entree Beef Thai Curry
Yield: 4 Servings
| 1 | lb | Beef skirt |
| 5 | oz | Red bell pepper |
| 4 | oz | Onions |
| 2 | | Garlic cloves |
| 1 | ts | Shrimp or Anchovy paste |
| 1/2 | ts | Chilli powder |
| 8 | tb | Vegetable oil |
| 2 | tb | Fish sauce OR 1tb soy sauce |
| | | Mixed with 1tb water and |
| | | 0.25ts sugar |
| 8 | fl | Coconut milk |
| 1/2 | ts | Salt |
| 4 | | Fresh or dried Kaffir Lime |
| | | Leaves or 3x0.5" Lemon Rind |
| 12 | | Fresh basil leaves |
| 12 | | Fresh mint leaves |
Beef skirt is such a tender cut of meat that it requires hardly any cooking
at all. Cut the beef against the grain into peices 2-3" long, 1" wide and
1/16th" to 1/8th" thick. Core the bell pepper and chop it coarsely. Peel
the onions and garlic and chop them coarsely. Combine the red pepper,
onions, garlic and chilli powder in a blender. Blend until smooth, adding
a tablespoon or so of water only if you need to. Put the oil in a wide
shallow saucepan or frying pan and set it over a medium-high heat. When it
is hot put in the spice paste from the blender. Stir and fry for 7-8 mins
or until the paste turns dark and separates form the oil. Add the meat and
the fish sauce (or the soy sauce mixed with water and sugar). Stir and cook
for 2 mins. Add the coconut milk, together with the salt and the dried
kaffir lime leaves, if you are using them. If the kaffir lime leaves are
fresh, tear them in half and remove the centre vein before adding. Coarsely
tear the basil and mint leaves, and add as well. Stir once, turn off the
heat and serve.