Summary

Ingredients

• 500 g beef fillet (s), alternatively beef rump
• 1 chilli pepper (s), green
• 100 g bamboo shoot (s) (can or lass)
• 1 bunch basil (Thai basil)
• 400 ml coconut milk
• 2 teaspoon curry paste, yellow
• 2 teaspoons turmeric, ground
• 4 tablespoon palm sugar, alternatively brown sugar
• 4 tablespoon fish sauce
• some salt and pepper

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Instructions

1. Wash the meat, pat dry and cut into very thin slices or strips. Halve the chilli lengthways, then core, wash and finely chop. Put the bamboo shoots in a sieve and rinse with cold water, then drain and cut lengthways into fine sticks. Wash the basil and shake dry, pluck the leaves from the stems.
2. Heat the coconut milk in a pan, stir in the curry paste and turmeric. Add the meat, the chilli pepper, the bamboo shoots, two thirds of the basil leaves and the palm sugar. Let everything simmer over medium heat for about 10 minutes until the meat is cooked through. Season the beef curry with fish sauce, salt and pepper and serve with the remaining basil leaves.
3. Serve with basmati rice.