Red curry with beef fillet and krachai roots

Ingredients for 4 servings:

• 700 g beef fillet(s)
• 7 root(s) ginger type: Krachai roots*
• 3 beans, long Thai beans
• 3 large red chili peppers
• 3 kaffir lime leaves
• 1 tbsp curry paste, red
• 5 pepper – panicles, green
• 200 ml vegetable broth or beef broth
• 2 tbsp fish sauce
• 2 tbsp, levelled sugar
• a little basil (Thai basil, Horapha)
• little oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

New Phat Prik Ba Krachai

*Krachai is a type of ginger, but milder than ginger and galangal, and can be found in Asian stores. Cut the beef fillet into very thin slices. Wash and finely chop the krachai roots (if not already bought in sticks), cut the beans into 2-3 cm long pieces, and slice the chilies diagonally into rings. Roll up the lime leaves and cut into hair-thin strips. Heat a large pan or wok and fry the curry paste. Add the krachai roots, beans, lime leaves, chilies, and green peppercorns, and fry. Deglaze with the stock and add the raw beef fillet to the sauce. Cook slowly over low to medium heat. Season to taste with the fish sauce and sugar, and add the torn basil leaves just before serving. Serve with steamed rice.