A Thai red curry using beef.

Ingredients

Quantity	Measure	Ingredient
250	grams	topside beef sliced thin
1/2	tsp	sodium bicarbonate
8	tbs	red curry paste (approximately 1/4 the amount in the recipe)
1	tin	coconut cream (400 mls)
1/2	whole	red bell pepper
1	whole	carrot (julienned)
1	whole	bamboo shoot (julienned)
4	whole	fried tofu (halved)
1	handful	cashew nuts
3	whole	kaffir lime leaves (both segments) leave whole, bruise
6	whole	thai basil leaves
1	small cake	palm sugar
2	whole	limes
2	tbs	fish sauce (to taste)
1/4	bunch	coriander leaves
8	whole	red birdseye chilies (seeded, thinly sliced)

Directions

Place the meat into a bowl. Add 1 tbs of fish sauce and 1/2 tsp sodium bicarbonate. This needs to sit for 15-30 minutes before cooking to tenderise the meat.
Take about 1/3 of the coconut milk and add to a hot pan. Boil it for several minutes until the milk splits out of the oil. You will use this oil to fry the paste.
Toss the paste into the hot oil and fry out for several minutes, until the paste and oil separate.
Bruise the lime leaves before adding them. Give them a minute to fry in the paste and oil.
Throw in the palm sugar and allow it to fry in the oil to develop extra flavour.
Add the rest of the coconut milk and stir to incorporate it.
Add the fresh ingredients and nuts, except for the coriander leaves and birdseye chilies.
Stir and simmer for a few minutes.
Add the basil leaves.
Simmer for a few minutes.
Add the fish sauce and the juice of one lime.
Stir and take it off the heat.
Finish it with a small handful of coriander leaves and birdseye chilies.

Provide slices of lime, extra chili, and a bottle of fish sauce on the table for guests.