This recipe is perfect for sharing with the whole family, combining tender beef with aromatic spices and creamy coconut milk. It's a dish that brings warmth and comfort, ideal for gatherings or a cozy dinner. The addition of fresh basil leaves adds a delightful touch of freshness to the rich flavors.
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In a pot, bring the coconut milk to a boil. Add the beef strips, reduce the heat, and let it simmer gently, partially covered, for 1 hour or until the beef is tender.
Stir in the curry paste, cardamom, mace, and nam pla (or anchovy essence). Cook the curry uncovered for an additional 15 minutes.
Before serving, add the chopped basil leaves.
For extra flavor, you can marinate the beef in a little fish sauce and curry paste before cooking.
Serve this dish with steamed jasmine rice or flatbread to soak up the delicious curry sauce.
Adjust the amount of curry paste to suit your spice preference.
Can I use chicken instead of beef?
Yes, you can substitute chicken for beef. Adjust the cooking time as chicken cooks faster than beef.
What can I use instead of nam pla?
You can use soy sauce or tamari as a substitute for nam pla, though the flavor will be slightly different.
Can I make this dish vegetarian?
Yes, you can replace the beef with tofu or vegetables and use a vegetarian fish sauce alternative.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this dish?
Yes, you can freeze this dish for up to 2 months. Let it cool completely before transferring to a freezer-safe container.
