My 115th recipe with the Wednesday with Donna Hay group is Thai Red Beef Curry, was chosen for the group by Gaye, and is found in Donna Hay's cookbook Modern Classics 1 on page 104. (I am catching up at WWDH and I have quite a few recipes that I have missed posting along the way, so I am posting recipes I made but didn't have time to post at the proper time. This recipe was posted by the group on April 16, 2014.)
The ingredient list: peanut oil, red curry paste, round steak, coconut cream, beef stock, butternut squash, lime leaves, and basil.
This one takes a little longer than most of the recipes we make, but it is worth every extra minute. The beef and butternut get nice and tender with the extra cooking time and the flavors all meld together deliciously in the hour it simmers. Most of the time is spent just letting it cook on the stovetop so your time is free to make a salad to serve with it and tidy up the kitchen as you go. Not a bad deal at all.
The taste has a slight curry taste, but not overpoweringly so. It has a bit of citrus kick from the lime taste. I did need to add a little salt and pepper but she often leaves that up to the individual anyway. I would definitely make this again as we both enjoyed it.