This is a quick dish to throw together and perfect for a weeknight meal since both the ingredients and effort are minimal. You can also pretty much throw anything in with it so it’s a good fridge clear-out dish which is exactly what I did. As with all of my Thai food, this is adapted from the recipe in Simply Thai Cooking.
Here’s how to make it (serves 2):
1. Heat 1/2 cup (125 ml) coconut milk in a wok on medium-high heat, and add 1 tbsp of curry paste of your choice (I use Mae Ploy brand red paste). Stir & simmer for 5 minutes or so.
2. Add 1/2 tsp fish sauce, another 1/2 cup of coconut milk, and sliced beef (we used a fairly cheap cut, stewing beef, which obviously wasn’t top quality but worked fine). Stir in 1/2 tsp sugar, 1 torn lime leaf (or a squeeze of lime juice), and bamboo shoot strips if you’re using (I didn’t). Let simmer for a few more minutes, adding an extra drop of water if you wish.
3. Finally, add in the veg and simmer a few more minutes. The recipe calls for red pepper and peas but I used a pepper and mushrooms as we needed to use them up. It also calls for fresh basil which I didn’t have either but in my opinion is fine without.