Red Curry with Beef Fillet and Krachai Roots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g beef fillet (s)
- 7 root / s ginger type: krachai roots *
- 3 beans, long Thai beans
- 3 large chilli pepper (s), red
- 3 kaffir lime leaves
- 1 tablespoon curry paste, red
- 5 pepper - panicles, green
- 200 ml vegetable broth or beef broth
- 2 tablespoon fish sauce
- 2 tablespoon, leveled sugar
- little basil, (Thai basil, Horapha)
- little oil
Print Recipe
Pin Recipe Instructions
- * Krachai is a type of ginger, but milder than ginger and galangal and you can get it in the Asian shop.
- Cut the beef fillet into very thin slices. Wash and finely chop the krachai roots (if not already bought in pens), cut the beans into 2-3 cm long pieces, and cut the chilies diagonally into rings.
- Roll up the lime leaves and cut into thin strips.
- Heat a large pan or wok and fry the curry paste in it. Add the krachai roots, beans, lime leaves, chillies and green pepper and fry. Deglaze with the broth and add the raw beef fillet to the sauce. Cook slowly in it over low to medium heat.
- Season to taste with the fish sauce and sugar and add the plucked basil leaves just before serving.
- Serve with steamed rice.
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