3 lime leaves, finely shredded, plus 2,
torn, to garnish
125g (4 oz) beef topside, cut into
bite-sized pieces
3 tbsp chicken stock
1 large red chili, sliced on the diagonal
3 tbsp palm sugar or soft brown sugar
50g (2 oz) peas
Method :
Heat the oil in
a wok, add the curry paste and cook for 30 seconds. Pour in the coconut
milk, add the lime leaves and stir and cook for 1 minute.
Add the beef,
stock, chili and sugar and increase the heat and cook, stirring, for 1
minute, then reduce the heat and simmer for 7 minutes.
Add the peas
and simmer for 3 more minutes. The sauce should thicken considerably but
add a little more stock if it seems to be getting too dry. Serve garnished
with lime leaves.
Serves 2
If you eat out at Thai restaurants, you
have probably seen this on the menu. You can substitute the beef for
chicken or pork, if you like.
