BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
DRY BEEF CURRY WITH PEANUT AND LIME (NUA PAD PRIK)
Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.
Provided by mell_2
Categories Curries
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely.
- Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan.
- Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
- To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil.
- Strain the beef, reserving the cooking liquid and place a cupful of the cooking liquid in a wok. Stir in 2-3 tbsp of the curry pastry according to taste.
- Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice.
- Serve decorated with the lime, chili and cilantro.
NEAU PAD PRIK (SAUTEED BEEF WITH CHILIES)
Provided by Marian Burros
Categories dinner, weekday, main course
Time 50m
Yield 4 to 6 servings as part of Thai meal
Number Of Ingredients 13
Steps:
- Soak mushrooms in warm water for 30 minutes; discard hard stems and slice caps.
- Cut beef into bite-size pieces.
- Mince garlic; slice ginger and mix with palm sugar and soy. Stir in the beef and mix to coat beef well.
- Chop onion; trim and seed chilies and cut into fine julienne strips.
- Heat oil in a skillet large enough to hold all the ingredients and saute onion until it is soft. Drain beef, reserving the marinade, and add beef to skillet along with chilies. Brown beef over high heat, stirring frequently.
- Add beef stock, reserved marinade, mushrooms, oyster sauce and fish sauce and cook over medium heat until beef is medium rare.
- Decorate with coriander leaves and additional strips of red chili, if desired.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 526 milligrams, Sugar 3 grams, TransFat 0 grams
PAD PED NUEA - STIR FRIED CURRY BEEF WITH LONG BEANS
This recipe is from Thailand: The Beautiful Cookbook, by far my favorite Thai cookbook. It is a ground beef curry, which seems fairly unique. I use frozen cut green beans and frozen mixed peppers, so it is quick and easy to make with staple ingredients. I doubled it as it only calls for 8 oz of ground beef.
Provided by Shana C
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet and add the oil and garlic.
- Add the ground beef and sauté on medium-high heat until done.
- Add the beans and all the other ingredients, including the chilies if desired, and continue to cook for about 30 seconds or until the beans are tender. (Cook longer if using frozen vegetables.).
- Serve with steamed jasmine rice.
Nutrition Facts : Calories 382.8, Fat 24, SaturatedFat 7.6, Cholesterol 77.1, Sodium 2167.1, Carbohydrate 17.6, Fiber 4.5, Sugar 10.1, Protein 24.9
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