Appetizer: beef in Thick Coconut Milk Sauce

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Ingredients for 4 servings

10 oz trimmed beef flank steak

1 kaffir lime leaves, deveined and thinly sliced

2 cups unsweetened coconut milk

2 tbsp red curry paste

1 tbsp fish sauce

2 tbsp ground roasted unsalted peanuts

1 tbsp sugar

1/4 small red onion, finely sliced

2 1/2 cups freshly steamed rice

Some fresh basil leaves

Preparation

Slice the steak into pieces that are 1/4 inch thick and 2-inch long and 1-inch wide and set aside.

Heat 1 cup of coconut milk in a wok and add the red curry paste.  Stir to dissolve and cook at high heat for 5 to 6 minutes or until the oil of the coconut rises to the top and the sauce is thick.  Add fish sauce and stir.

Immediately add the second cup of coconut milk and beef.  Reduce heat to medium-high and stir-cook for 1 minute.  Add the ground peanuts, shredded lime leaves, and the sugar.  Stir and turn heat back to high heat and cook for 8 to 10 minutes.  Stir occasionally until the liquids have reduced.

Reduce the heat to medium-low and let it simmer for 3 to 4 minutes while the oil of the coconut again rises to the top.  Turn the heat off and transfer to a serving dish.  Top it with the rest of the shredded lime leaf, the onion slices, and the basil leaves.  Serve immediately, accompanied by steamed rice.

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