Thai Beef Curry With Bamboo Shoots - cooking recipe

Ingredients

Curry
5 dried red chilies (or 1 1/2 tbsp red pepper flakes)
1 tablespoon dried galangal, chopped
1 tablespoon kaffir lime leaf, dried, chopped
1 cup water
2 green onions, chopped
2 garlic cloves, rushed
2 teaspoons lemon rind, grated
1 tablespoon lemongrass, chopped
1 teaspoon ginger, grated
Stir-fry
1 tablespoon oil
1 1/2 lbs flank steaks (or marinating steak, dish will be a bit tougher)
6 ounces bamboo shoots, drained & sliced into smaller pieces if necessary
1 fresh red chili, chopped
1 fresh green chile, chopped
1 tablespoon fish sauce
1 kaffir lime leaf, dried
1 teaspoon brown sugar
2 tablespoons fresh basil, chopped

Preparation

Curry Paste:.
First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
Drain peel mixture and reserve 1/2 cup of the liquid.
Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
Stirfry:.
heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
Stir in basil and serve over white sticky rice.