Thai Red Curry Of Beef Recipe

Name: Thai Red Curry Of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Curry; 2 tablespoons vegetable oil; 1 lb beef steak, thinly sliced (or veal steak); 2 garlic cloves, finely chopped; 2 tablespoons red curry paste (Nam Prik Gaeng Daeng paste, see below); 10 ounces coconut cream; 3/4 cup beef stock; 1 -2 tablespoon Thai fish sauce (amount per your preference); 2 -3 teaspoons brown sugar (amount per your preference); 2 fresh red chilies, seeded and sliced diagonally (optional); 4 ounces fresh coconut, shavings (optional); 3 ounces baby spinach leaves; 20 fresh basil leaves; For Nam Prik Gaeng Daeng (Thai Red Curry Paste); 6 large dried red chilies, seeded and roughly chopped; 3/4 teaspoon salt (I use less, for preference); 1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable); 1 tablespoon finely chopped tender lemongrass; 3 tablespoons finely chopped garlic; 3 tablespoons finely chopped shallots; 1 tablespoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon dried shrimp paste

Servings: persons

For Curry
2 tablespoons vegetable oil
1 lb beef steak, thinly sliced (or veal steak)
2 garlic cloves, finely chopped
2 tablespoons red curry paste (Nam Prik Gaeng Daeng paste, see below)
10 ounces coconut cream
3/4 cup beef stock
1 -2 tablespoon Thai fish sauce (amount per your preference)
2 -3 teaspoons brown sugar (amount per your preference)
2 fresh red chilies, seeded and sliced diagonally (optional)
4 ounces fresh coconut, shavings (optional)
3 ounces baby spinach leaves
20 fresh basil leaves
For Nam Prik Gaeng Daeng (Thai Red Curry Paste)
6 large dried red chilies, seeded and roughly chopped
3/4 teaspoon salt (I use less, for preference)
1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable)
1 tablespoon finely chopped tender lemongrass
3 tablespoons finely chopped garlic
3 tablespoons finely chopped shallots
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon dried shrimp paste

1
For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
2
For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
3
Saute the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
4
Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
5
Just before serving, stir in the basil leaves.
6
Serve with rice.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For Curry, 2 tablespoons vegetable oil, 1 lb beef steak, thinly sliced (or veal steak), 2 garlic cloves, finely chopped, and more.

Yes, Thai Red Curry Of Beef falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Of Beef

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