Green Thai Beef Curry
1 kg beef fillet, cut into thin slices
4 cups water
1 small piece of dried orange peel (or kam peh), optional
1 cup thick coconut milk
Add salt and sugar to taste
(Blend or pound paste):
15 to 20 green chili
5 to 6 fresh green chilies
1 1/2 cm fresh ginger
4 stalks Chinese celery
1.Boil the sliced beef in three cups of water until it becomes tender.
2.Pour one cup of water into a heavy saucepan, put in the orange peel, ingredients B and allow the gravy to simmer for seven to eight minutes. Add the sliced beef without the excess water and let it cook for another seven minutes.
3. Pour in the thick coconut milk, add salt and sugar and bring it to a boil before dishing out.