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Authentic Thai Green Curry

"This is a classic Thai inexperienced curry (kaeng kiau wan) and my favorite curry of all time! You can replacement fowl or tofu for the pork, but make certain you serve it with plenty of jasmine rice."

Ingredients :

2 (8 ounce) cans bamboo shoots, drained and thinly sliced
3 tablespoons corn oil
3 tablespoons inexperienced curry paste, or more to flavor
1 pound lean boneless red meat, reduce into half of-inch cubes
2 (14 ounce) cans coconut milk
1 small crimson bell pepper, thinly sliced
1 tablespoon white sugar
1/2 teaspoon salt
8 kaffir lime leaves, thinly sliced
2 teaspoons fish sauce, or extra to flavor
1/2 cup Thai basil

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

Bring a large pot of water to a boil and cook dinner bamboo shoots for five mins. Drain.
Heat oil in a large pot over medium warmth and prepare dinner curry paste until fragrant, about 2 minutes. Add beef, boom warmness and cook until beginning to brown, three to 5 mins. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and produce to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 extra minute. Season with fish sauce. Stir in Thai basil and serve.

Notes :

Curry paste keeps properly inside the fridge for weeks.
Kaffir lime leaves may be without problems frozen.

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