Recipe for Red Curry Beef


28 oz coconut milk, 2-14 oz. cans
1 tablespoon red curry base
2 1/2 lb beef steak, cut into strips
1 tablespoon lemon zest
1/2 cup fish sauce
2 teaspoon sugar
14 oz baby corn
3/4 cup peas, fresh or frozen
1 teaspoon garlic chili pepper sauce
1 chopped sweet basil, fresh


In a large saucepan, combine half of the coconut milk and curry base over low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally. Serve over rice or Thai Jasmine Rice and garnish with sweet basil.

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