RED THAI BEEF CURRY
Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.
Provided by The Flying Chef
Categories Curries
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
- Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
- Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
- Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
- Serve with Thai fragrant rice such as Jasmine.
THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)
Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.
Provided by Elmotoo
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy saute pan over medium high heat.
- Add 1/4 can of the thicker coconut milk.
- When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
- Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
- Add chicken and stir to coat well.
- Cook for about 4 minutes until the chicken has changed color and firmed up.
- Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
- Stir in fish sauce and lime leaves.
- Cook at a low simmer for 5 minutes.
- Just before serving, stir in lime juice, chiles and basil.
THAI RED CURRY BEEF AND EGGPLANT
Steps:
- In clay pot or saucepan over medium heat, whisk together red curry base and coconut milk, heat until hot.
- In large saute pan over medium-high heat, warm oil. Add eggplant; cook, stirring occasionally, 3-5 minutes.
- Transfer to pan with curry sauce; add beef. Cook, stirring occasionally until meat is cooked through and eggplant s tender, 5-8 minutes. Add peas, cherry tomatoes, basil, lime leaves and chilies, stir until hot, 1-2 minutes. Serve immediately with rice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE
Steps:
- In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves.
- In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly.
- Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
- Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp.
- In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally.
- Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.
THAI RED CURRY BEEF AND EGGPLANT
Categories Beef
Number Of Ingredients 15
Steps:
- In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot. In a large sauté pan over medium-high heat, warm the oil. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce and add the beef. Cook, stirring occasionally, until the meat is cooked through and the eggplant is tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve immediately with steamed rice. Serves 8.
RED THAI COCONUT CURRY WITH EGGPLANT
This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow Thai curry. Serve hot over basmati rice.
Provided by at4605
Categories World Cuisine Recipes Asian Thai
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.
- Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.
- Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.
- Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 36.2 g, Fat 26.4 g, Fiber 9.1 g, Protein 17.5 g, SaturatedFat 11.5 g, Sodium 1090.5 mg, Sugar 16.8 g
THAI RED CURRY BEEF WITH RICE
This is a great, exotic curry dish with a kick! Easy to make vegetarian by not using the beef and adding even more vegetables. Served over jasmine rice and it is delicious!
Provided by Elisa
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.
- Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.
- Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.
- Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.
- Serve immediately over hot rice.
Nutrition Facts : Calories 467 calories, Carbohydrate 35.3 g, Cholesterol 44.3 mg, Fat 34.9 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 308.9 mg, Sugar 2 g
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- Whisk together 1 tablespoon of the fish sauce with the cornstarch in a small bowl. Add the sliced beef and toss to coat. Set aside.
- Heat the oil in a large pan over high heat. Add the curry paste and cook for about 1 minute until fragrant. Add the beef and stir fry for about 2 minutes, until browned and just cooked. Remove from the pan and set aside.
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