Ingredients
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5 dried red chilies (or 1 1/2 tbsp red pepper flakes)
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1 tablespoon kaffir lime leaf, dried, chopped
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1 cup water
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2 green onions, chopped
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2 garlic cloves, rushed
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2 teaspoons lemon rind, grated
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1 tablespoon lemongrass, chopped
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1 teaspoon ginger, grated
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1 1/2 lbs flank steaks (or marinating steak, dish will be a bit tougher)
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6 ounces bamboo shoots, drained & sliced into smaller pieces if necessary
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1 fresh red chili, chopped
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1 tablespoon fish sauce
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1 kaffir lime leaf, dried
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1 tablespoon dried galangal, chopped
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1 fresh green chile, chopped
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1 tablespoon oil
Instructions
- Curry Paste:.
- First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
- Drain peel mixture and reserve 1/2 cup of the liquid.
- Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
- Stirfry:.
- heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
- add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
- Stir in basil and serve over white sticky rice.