Thai Red Curry of Beef

Recipe by Daydream
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READY IN: 45mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 34
    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
  • For Nam Prik Gaeng Daeng (Thai Red Curry Paste)
  • 6
    large dried red chilies, seeded and roughly chopped
  • 34
    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
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DIRECTIONS

  • 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.
  • 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.
  • Sauté 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.
  • 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.
  • Just before serving, stir in the basil leaves.
  • Serve with rice.
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