This recipe came about by combining several recipes from Thai Kitchen, a company which makes a number of delicious asian sauces. This recipe is significantly different from any found on their site. If you love spicy, Asian food, mainly healthfully prepared, I encourage you to visit their site, where there are dozens of recipes. I do not claim this is authentic Thai, as I made it up in my own kitchen, using the guidelines from the Thai Kitchen site.
Guna - Rajas
- 1 pound very lean beef or chicken breast
- 2 tablespoons Thai Kitchen Red Curry Paste
- 1 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 drop Dave's Ghost Pepper Sauce or other hot sauce, optional, to taste
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dry ginger
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion, or 1 bunch green onions, chopped fine
- 1 small carrot, julienne or chopped fine
- 1 fresh sorrano chili pepper
- 1 tablespoon basil
- Cut beef or chicken into slices, about 2 inches long, 1 inch wide, and 1/2 inch thick
- Combine curry paste, fish sauce, soy sauce, optional hot sauce, mustard, and ginger in container with tight lid.
- Refrigerate for at least 2 hours, or overnight.
- Heat oil in large skillet or wok over medium heat
- Add beef or chicken. Cook, stirring constantly for 15 minutes, or 20 minutes for chicken
- Add garlic, onions, garlic and carrots
- Stir fry for 3 minutes.
- Add sugar and chili
- Cook for 1 minute more
Serve over rice