Thai Red Curry Rangdang
Ingredients
- • 500 g beef sirloin, thinly sliced
- • 90 g red curry paste
- • 400 ml coconut milk
- • 240 ml beef or chicken stock
- • 30 g palm sugar or brown sugar
- • 45 ml fish sauce
- • 200 g Thai eggplant, quartered
- • 150 g bamboo shoots, sliced
- • 6 item kaffir lime leaves
- • 30 g Thai basil leaves
- • 2 item red chili peppers, sliced
- • 30 ml vegetable oil
Instructions
- 1
Heat vegetable oil in a large wok or heavy-bottomed pot over medium-high heat.
- 2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir well to combine with the curry paste, creating a smooth mixture.
- 4
Add the sliced beef and stir-fry for 3-4 minutes until the meat is coated with curry and starting to cook through.
- 5
Pour in the remaining coconut milk and beef stock, bringing the mixture to a gentle simmer.
- 6
Add palm sugar and fish sauce, stirring to dissolve the sugar completely.
- 7
Add the quartered Thai eggplant and bamboo shoots, simmering for 8-10 minutes until the vegetables are tender.
- 8
Tear the kaffir lime leaves slightly to release their oils and add them to the curry along with the sliced chilies.
- 9
Simmer for another 5 minutes, allowing the flavors to meld together.
- 10
Remove from heat and stir in the fresh Thai basil leaves.
- 11
Taste and adjust seasoning with additional fish sauce or palm sugar if needed.
- 12
Serve hot with jasmine rice or rice noodles.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic Rangdang curry is not rushing the initial frying of the curry paste - this releases the essential oils and creates that deep, complex flavor. For a richer taste, use the thick cream from the top of the coconut milk can first when frying the paste."
