Stolen Thai Beef Curry Recipes

THAI BEEF CURRY

Steps:

• Dry the beef with paper towels then season it with salt and pepper.
• Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
• Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
• Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
• Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

THAI BEEF CURRY

Steps:

• Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
• Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
• Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

THAI STIR-FRY BEEF CURRY

Steps:

• Mix together the sauce ingredients and set aside.
• Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
• Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
• Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
• Serve over Jasmine rice. (P.S. Don't eat the lime leaves).

STOLEN THAI BEEF CURRY

Steps:

• Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
• Pound to a paste and set aside.
• Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
• Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
• Cover and simmer for one hour.
• Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
• Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
• Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
• Taste and add salt if required.
• Serve with boiled rice.
• You can use powdered Galangal instead of fresh.
• There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
• Bon Appetite!
• You can leave out the Laos powder if you can't find it.