Thai Red Beef Curry

This spicy beef curry is best served with steamed Thai jasmine rice. I was inspired this heavily spiced dish at Thai Town Restaurant. Somehow that keeps us coming back for more almost twice a month. I got addicted this exotic flavor of curry, spicy and sweet with coconut cream flavor. I decided to cook for lunch and I was surprised how easy and quick way to make a delicious and authentic Thai curry dish.
Ingredients:
800g beef tenderloin, cut into strips
2 cups coconut milk
10pcs.  kaffir lime leaves, fresh or dry one
1 long red chili, seeded and thinly sliced
3 tbsp red curry paste
2 tbsp fish sauce
1½ tbsp asian brown sugar (muscovado)
3 tbsp tamarind (tamarindo) puree
salt to adjust the seasoning, if desired
2 tbsp vegetable oil
Preparation:

1. Heat the oil in saute pan  and stir fry the curry pasted over moderate medium heat for 1 minute or until fragrant.

2. Add the meat to the pan and cook, stirring, for 2-3 minutes.

3. Add the coconut milk, sugar, fish sauce, tamarind puree and lime leaves.

4. Uncover; Stirring occasionally and bring to boil, simmer for at least 5 minutes or until juices are slightly thickened. In between you can add salt and blend it well. Spoon the beef into a serving dish, spoon the sauce over the beef with the lime leaves sprinkle the chilli slices. Serve with rice.

NOTE:
Soak 250g brick of dried tamarind in 1 cup warm water and squeeze it using your fingers or spoon until dissolved. Strain and discard the seed, and use the tamarind paste as required by your recipe.