Beef in Red Curry – Paneg Nuea

Cut the beef into 1-2cm wide, narrow strips.

Remove the seeds from the 4 chilies and cut them lengthwise into narrow strips.

Remove the stalk from 2 of the 5 lemon leaves and cut into small strips.

Add these to the chilies form and set aside.

Cut off the lemongrass.

Cut 10 thin slices from the galangal root.

Put some oil in the wok and heat.

Stir the red curry paste into the oil while it is still heating.

The galangal slices, the remaining kaifir leaves and the chopped lemongrass in the wok form and sweat briefly.

Add the beef cut into small strips to the wok and sauté briefly.

Season with the fish sauce.

Add the coconut milk to the wok and stir well.

Continue to simmer over low heat for 3-4 minutes.

Season with lime juice.

Then add the basil leaves to the dish.

Form the beef curry in a suitable serving vessel and sprinkle the finely chopped chili strips with the Kafir lemon leaves over the dish.

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