- Chop your red pepper and onion into similar similar sized strips or cubes. I cut mine into 1cm cubes. Set aside
- Thinly slice the beef tenderloin against the grain
- Warm a skillet and add a tbsp. of oil
- Add your red curry paste and stir fry for at least two minutes – red curry paste can be unpleasant if it retains its rawness. The color will darken, the smells will heighten. Embrace it
- Gently open your can of coconut milk and skim the ‘cream’ off the top with a spoon and add it to the skillet
- Cook for another 3 mintues, it will be well combined and the oil will start to separate a little
- Add your veggies, lime leaves, and the beef strips and cook for 5-7 minutes. If you overcook the meat it will become tough so pull it out at 5 and gently press with the side of a fork to test for donenessl
- Squeeze in a little lime juice, adjust the consistency with water if needed and add the basil.
- Serve over rice and scattered with chopped peanuts.
The trick with a red curry is to cook off the rawness of the paste early and then cook the protein + veg until just done. Thinly sliced beef (or for more tenderness veal) is a must. If your pieces are too thick then add the veggies a little later