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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Julia
1 13 ½ ounce can coconut milk, divided
2 tablespoon red curry paste
2 tablespoon dark brown sugar
2 tablespoon fish sauce
2 tablespoon finely chopped basil
2 tablespoon freshly squeezed lime juice
In a medium saucepan, heat ½ cup of the coconut milk with red curry paste. Bring to a boil. Simmer for 5 minutes allowing the full flavor of the curry to be released. Remove from heat. Add remainder of coconut milk, brown sugar, fish sauce, basil and lime juice. Mix together well. Allow to cool to room temperature before using to marinate. Place marinade and beef in a plastic bag and marinate in refrigerator overnight, turning a few times to evenly distribute. Note: You can also marinate chicken or fish, but marinate only for one to two hours, as the lime juice can break down the meat.