Creamy Coconut Red Thai Curry

Thinly slice the Beef (8 oz) and mix with the Water (4 Tbsp) and 1 teaspoon of Fish Sauce (1 tsp) and set aside. The thinner you slice this, the less time it will take to fully cook it. If you are using veggies, tofu or fish as the protein cut them up into bite-sized pieces and set aside.

Slice the Onion (1) and set aside.

Roughly chop the Garlic (1 clove) and set aside.

Add Oil (3 Tbsp) to a pot on the stove and set to medium heat. Once the pot is hot, add in the onions and saute them until they are soft, then add the garlic in and cook it for 1 more minute until it is soft and fragrant.

Add in the Red Curry Paste (4 Tbsp) and toast it for 1-2 minutes – it’s okay if some of it sticks to the bottom of the pot.

Add the Coconut Cream (1 cup) and gently scrape the bottom of the pan to get all the red curry paste off the bottom, then add in the Water (3 cups), Sweetened Condensed Milk (3 Tbsp), Shrimp Paste (1 Tbsp), Kaffir Lime Leaves (4) and stir until everything is well combined. Simmer on low heat for 10-15 minutes.

Add in the Fish Sauce (1 tsp) and adjust it to your preference of saltiness, then adjust the heat back to medium-low heat.

Add in the protein and cook it for 5-8 minutes or until it is cooked all the way through. If you cut the meats thinly it shouldn’t take long for it to cook all the way through.

Remove from heat when the meat is done and garnish it with Fresh Basil Leaves (to taste), Chopped Roasted Peanuts (to taste), Crushed Red Pepper Flakes (to taste) and Limes (to taste) and serve it with rice, noodles or rice cakes!