Ingredients
1Tbsp peanut oil
1yellow onion sliced thin
1red pepper sliced
1green pepper sliced
1cup coconut milk
Thai red curry paste
1/4cup fish sauce
1 1/2 tbsp raw sugar
1 1/2 tsp tamarind concentrate
1 tsp fresh lime juice
1 lb beef tenderloin cut across gain in 1/4 inch slices
2 tbsp unsalted peanuts toasted and chopped
5 fresh thai basil leaves
3 cups cooked white rice
Preparation
In large sauté pan over high heat, heat oil until almost smoking. Add onion, red and green bell peppers and stir fry until just tender, 5 - 7 minutes. Transfer veggies to a bowl.
Return pAn to medium heat and add coconut milk. Heat until milk bubbles. Stir in curry paste and simmer until sauce bubbles, 3 - 5 minutes. Stir in fish sauce, sugar, tamarind concentrate, and lime juice and bring to a low boil. Cook until sauce thickens, 7 - 10 minutes.
Stir in beef and vegetables and cook until beef is just cooked, 5 - 7 minutes.
Transfer curry to warmed serving bowl. Garnish with peanuts and basil leaves. Serve over rice
