Thai Red Curry Rangdang
Instructions
- 1
Heat vegetable oil in a large wok or heavy-bottomed pot over medium-high heat.
- 2
Add the red curry paste and stir-fry for 2-3 minutes until fragrant and the oil begins to separate.
- 3
Pour in half of the coconut milk and stir well to combine with the curry paste, creating a smooth mixture.
- 4
Add the sliced beef and stir-fry for 3-4 minutes until the meat is coated with curry and starting to cook through.
- 5
Pour in the remaining coconut milk and beef stock, bringing the mixture to a gentle simmer.
- 6
Add palm sugar and fish sauce, stirring to dissolve the sugar completely.
- 7
Add the quartered Thai eggplant and bamboo shoots, simmering for 8-10 minutes until the vegetables are tender.
- 8
Tear the kaffir lime leaves slightly to release their oils and add them to the curry along with the sliced chilies.
- 9
Simmer for another 5 minutes, allowing the flavors to meld together.
- 10
Remove from heat and stir in the fresh Thai basil leaves.
- 11
Taste and adjust seasoning with additional fish sauce or palm sugar if needed.
- 12
Serve hot with jasmine rice or rice noodles.
Chef's Note
"The key to authentic Rangdang curry is not rushing the initial frying of the curry paste - this releases the essential oils and creates that deep, complex flavor. For a richer taste, use the thick cream from the top of the coconut milk can first when frying the paste."
