THAI RED BEEF CURRY …. an easy to cook, straightforward curry recipe

 

The first time I made this recipe it was so spectacularly delicious the entire dish was consumed by two people.  The Good Husband was even looking for more.  This recipe should absolutely be in your apron pocket.   You could simple stop at the curry paste and coconut milk, but the  grated lemon peel, ginger, fish sauce and brown sugar or honey gives the dish more layers of flavour.    It’s so easy why wouldn’t you go for the gusto.

Use this recipe as a blueprint for any Thai red curry  and experiment with different ingredients in place of the beef.  Boneless chicken or shrimp work well.  Do a mixture of  vegetables such as baby corn, eggplant,  green beans,  sweet potato and broccoli.

Buy the best quality brand of curry paste available, some are better than others.  If you find a good one, this will taste remarkably authentic.  Also buy the best  quality  coconut milk.  I like the organic brands.

THAI RED BEEF CURRY  serves 4

1 tbsp. vegetable oil – canola or peanut

1 1/2 pounds sirloin steak, sliced into thin strips

4 generous tbsp Thai red curry paste

2  14 oz. cans coconut milk

The finely grated rind of a lemon

2 tbsp Thai fish sauce

1 generous inch piece of fresh ginger, peeled and grated

1 tbsp brown sugar or runny honey

10  ounces broccoli cut into small pieces

steamed basmati rice, to serve

Heat the oil in a large saucepan.  Add the beef and cook for 2 – 3 minutes, stirring, until just browned.  Do not worry about searing the beef, just cook it until it changes colour.   Add the curry paste and continue cooking and stirring for 1 – 2 minutes to coat the meat.

Add the coconut milk, lemon, fish sauce, ginger, and sugar or honey.  Stir well, reduce the heat and simmer gently for 15 minutes.  Taste add more fish sauce if necessary.  Continue simmering, uncovered for about 15 minutes more.

Add the broccoli, give it a stir and partly cover.  Simmer gently for about 10 minutes more just until the broccoli is tender. Serve immediately with plenty of rice.  There’s lots of sauce!

THAI RED BEEF CURRY .... an easy to cook, straightforward curry recipe
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This recipe should absolutely be in your apron pocket. You could simple stop at the curry paste and coconut milk, but the grated lemon peel, ginger, fish sauce and brown sugar or honey gives the dish more layers of flavour.
Ingredients
  • 1 tbsp. vegetable oil - canola or peanut
  • 1½ pounds sirloin steak, sliced into thin strips
  • 4 generous tbsp Thai red curry paste
  • 2 14 oz. cans coconut milk
  • The finely grated rind of a lemon
  • 2 tbsp Thai fish sauce
  • 1 generous inch piece of fresh ginger, peeled and grated
  • 1 tbsp brown sugar or runny honey
  • 10 ounces broccoli cut into small pieces
  • steamed basmati rice, to serve
Instructions
  1. Heat the oil in a large saucepan. Add the beef and cook for 2 - 3 minutes, stirring, until just browned. Do not worry about searing the beef, just cook it until it changes colour. Add the curry paste and continue cooking and stirring for 1 - 2 minutes to coat the meat.
  2. Add the coconut milk, lemon, fish sauce, ginger, and sugar or honey. Stir well, reduce the heat and simmer gently for 15 minutes. Taste add more fish sauce if necessary. Continue simmering, uncovered for about 15 minutes more.
  3. Add the broccoli, give it a stir and partly cover. Simmer gently for about 10 minutes more just until the broccoli is tender. Serve immediately with plenty of rice. There's lots of sauce!

 

 

 

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2 Responses to THAI RED BEEF CURRY …. an easy to cook, straightforward curry recipe

  1. pat mackey says:

    so funny Virginia, I just finished making a chicken curry for Tim (I’m in Ottawa for a couple of days) It’s that kind of day. I’ll try yours the next time. I did make it with coconut milk.

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