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 beef fillet and pat dry. Cut into very thin slices or strips.
2. Halve the green chilli lengthways. Remove the core and seeds, wash, and finely chop.
3. Drain the canned bamboo shoots in a sieve, rinse with cold water, and cut lengthways into fine sticks.
4. Wash the Thai basil, shake dry, and pluck the leaves from the stems.
5. Heat the coconut milk in a pan over medium heat. Stir in the curry paste and ground turmeric until combined.
6. Add the beef, chilli, bamboo shoots, and two-thirds of the basil leaves. Sprinkle in the palm sugar.
7. Simmer over medium heat for 10 minutes until the beef is cooked through.
8. Season with fish sauce, salt, and pepper to taste.
9. Serve in bowls topped with the remaining basil leaves, with basmati rice on the side.