2 cups thick
2 cups thin
tablespoons red curry paste
tender citrus leaves
tablespoons fish sauce
3 fresh red
chilies, seeded and sliced
Salt to taste
Cut the meat into bite-size cubes. Make coconut milk and leave the first
extract or thick milk in the refrigerator long enough for the cream to
rise to the top, then spoon it off until you have a cup of the top of the
coconut milk. Simmer this in a large saucepan, stirring constantly, until
it comes to the boil, then cook over a low heat until the cream thickens
and the oil starts to show around the edges. Add the curry paste and fry
for 5 minutes or so, stirring constantly.
the curry paste will smell cooked and oil will start to separate from
the mass again. Add beef and stir well, then add remaining coconut milk,
both first and second extracts. Add all remaining ingredients. Stir
while bringing to the boil, then lower heat and simmer until beef is
tender. If the beef has not become tender and the gravy seems to be
cooking away, add a little more coconut milk or hot water and stir. The
gravy should be rich and red, and there should be quite a lot of it.
Serve with steamed white rice.