Red Thai Beef Curry with Coconut Milk

Directions

• Trim the meat and cut it into cubes.
• Put the thick coconut milk in a bowl in the fridge for an hour or so until the cream rises to the top.
• Spoon the cream from the milk into a cup.
• Heat the cup full of coconut cream in a large heavy saucepan stirring constantly until it comes to a boil.
• Lower heat and continue cooking stirring occasionally until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original amount.
• Add the curry paste and fry cream for about five minutes stirring constantly.
• The curry paste will smell cooked and the oil will separate from it when it is ready.
• Add the beef and stir well then add the remaining coconut milk. Both thin and thick and add all other remaining ingredients.
• Stir whilst bringing to a boil then lower heat and simmer until beef is tender. If the beef has not become tender and the source appears to be cooking away add a little more coconut milk or hot water and stir.
• The source should be rich and red and there should be quite a lot of it.
• Serve with rice.