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Curry: Red Curry with Beef and green Peppers

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Ingredients for serving of 6 to 8 people

1 lb thinly slice chuck blade steak

4 tbsps vegetable oil

1 1/2 tbsp red curry paste

1/4 lb green peppers, removed seeds

1 tsp sugar

Garnishes

2 tbsps coarsely ton basil

2 fresh kaffir lime leaves, roughly torn

Preparation

Wash the meat and cut it into 1 by 1 1/2 inch pieces.  Slice the green peppers into thin, 2-inch long strips.

Heat the vegetable oil in a wok or frying pan over high heat until it is almost smoking.  Add the curry paste and stir fry for a few second or until the aroma is released.  Immediately add the meat and stir fry over high heat for 3 minutes.  Add the green pepper, fish soy, and sugar, and stir fry 3 more minutes.

Place in a serving dish and sprinkle with basil and kaffir lime leaves.  Serve hot with rice.

Options: You may want to substitute green peppers with thinly slice daikon radish or bamboo shoots.

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