Ingredients
-
1
-
2
-
1
-
3
-
2
-
2
-
2
-
1/2
-
1/2
-
3/4
-
-
-
-
-
Directions
Red Thai Beef Curry,Here is a yummy red Thai curry recipe, it is also good made with lamb. 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 used a store bought one to save time and I have to say Thai Kitchen does do a good paste.,I make this curry now once a month. Fantastic recipe, thank you for posting. We like stronger flavors, so I make ours using minced, rather than sliced onion.Also I add one diced up serrano pepper, 3 tbsp of curry paste, and the whole can of coconut milk (lite), and double the amount of garlic.,Yummmmm! This was soooo good!! I didn’t have fresh ginger so used some ginger powder. Also no beef stock so used veggie stock. Also used a but more coconut milk and no coconut cream Will make this again for sure. Hubby loved it too! Oh added green beans, zucchini, mushroom, capsicum and a red chilli as well
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Bring to Boil, Reduce Heat and Simmer Covered For 1 Hour. Uncover and Cook For a Further 45 Minutes or Until Beef Is Tender. |
|
4
Done
|
Finally Add the Lime Juice, Fish Sauce, Coconut Cream and Coriander, Cook Stirring Until Heated Through. |
|
5
Done
|
Serve With Thai Fragrant Rice Such as Jasmine. |
