1. cut the meat at the beginning into narrow slices, then into strips and rub with maizena (cornstarch).
Bring the coconut cream to the boil, add the curry paste, sugar and fish sauce and simmer on low heat for about five minutes until a thick, red, very aromatic sauce is formed.
Add the meat and simmer gently for five minutes.
Cut the lemon leaves into hair-thin strips, deseed the chili peppers and dice them tiny. Stir into the curry along with the basil leaves, bring to the table.
This basic recipe can also be used to cook lamb, chicken, pork, veal or turkey.
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