Thai Style Red Curry Beef Jerky Recipes

RED THAI BEEF CURRY

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 SPICED BEEF JERKY

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the basil leaves, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend well.
• Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
• Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Pat dry the strips with paper towels and wipe off excess ingredients on the strips for a milder taste.
• Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.

SPICY THAI RED BEEF CURRY

Steps:

• For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
• For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

THAI STYLE RED CURRY BEEF JERKY

Steps:

• Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
• Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
• Place all ingredients except beef in a food processor and process until a rough paste.
• Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
• Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
• Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
• Place foil on a lower rack in the oven to catch fat / marinade.
• Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
• Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
• The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

THAI RED CURRY BEEF WITH RICE

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.