Heat the oil in
a wok. Add the ginger and shallots and stir-fry over a low heat for about
3 minutes or until softened. Add the green curry paste and fry for 2
minutes.
Add the beef to
the wok, stir until evenly coated in the spice mixture and fry for 3
minutes to seal the meat. Stir in the coconut milk and bring to the boil.
Reduce the heat and cook the curry over a low heat, stirring occasionally,
for about 10 minutes or until the beef is cooked through and the sauce has
thickened.
Stir in the
fish sauce, sugar, lime leaves, tamarind liquid and chili. Cook the curry
for a further 5 minutes, then season to taste.
Serve the curry
hot, garnished with yellow pepper strips and fried garlic and topped with
a red chili curl, if liked.
Serves 4
This another classic Thai dish made with
green curry paste and coconut milk. Again, the beef can be substituted
for chicken as an alternative.
