THAI BEEF CURRY WITH BAMBOO SHOOTS
This is anothe recipe from Australian Women's Weekly - Easy Thai Style Cookery. A beautiful dish with lots of flavours and crunch. We like extra curry and the below curry recipe is doubled from the original. Prep time does not include extra time needed to prepare curry
Provided by Deantini
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Curry Paste:.
- First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
- Drain peel mixture and reserve 1/2 cup of the liquid.
- Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
- Stirfry:.
- heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
- add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
- Stir in basil and serve over white sticky rice.
BEEF-AND-ASPARAGUS CURRY
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.
Nutrition Facts : Calories 410 g, Fat 25 g, Fiber 5 g, Protein 31 g, SaturatedFat 20 g
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
THAI-STYLE BEEF AND ASPARAGUS CURRY
Categories Milk/Cream Beef Vegetable Stir-Fry Quick & Easy Lime Coconut Basil Curry Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
- Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
- Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.
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.
SPICY INDIAN BEEF CURRY
Here is another one of my favourite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realise how easy it is to make such a flavourful curry dish. Enjoy
Provided by Chef Punchin
Categories Curries
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- 1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
- 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
- 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
- 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
- 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
RED BEEF CURRY
Make and share this Red Beef Curry recipe from Food.com.
Provided by Sonya01
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a wok, add garlic, ginger, coriander roots, chilies, cumin and paprika and stir fry for 1-2 mins or until very aromatic.
- Add cocnut cram, lemon grass, lime rind and juice, bring to the boil.
- Add beef, simmer for 10mins.
- Add beans, bamboo shoots, fish sauce and basil. Simmer for 5 mins or until beans soften slightly.
RED BEEF AND PUMPKIN CURRY
Make and share this Red Beef and Pumpkin Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the first oil in a large heavy-based saucepan over high heat.
- Add the ginger and cook, stirring for 1 minute or until aromatic.
- Add the beef and cook, stirring for 2 minutes or until browned all over.
- Transfer to a bowl and set aside.
- Add the curry paste to the pan and cook stirring for 1 minute or until aromatic.
- Add the beef, tomatoes, coconut milk, water, fish sauce and lime leaves and bring to the boil.
- Reduce the heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours until the beef is tender, and the sauce has thickened a little.
- Meanwhile, preheat the oven to 200c.
- Place the pumpkin in a baking pan.
- Drizzle with the extra oil and roast uncovered for 30 minutes or until tender and golden brown.
- Set aside.
- Add the pumpkin and cilantro to the curry and sir gently over low heat until heated through.
- Serve with rice.
Nutrition Facts : Calories 665.7, Fat 49.2, SaturatedFat 23.3, Cholesterol 146, Sodium 767.7, Carbohydrate 12.9, Fiber 1.5, Sugar 3.8, Protein 45
STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS
Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 13
Steps:
- Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
- Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
- Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.
Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium
SPICY BEEF CURRY
Provided by Martin Boetz
Categories Food Processor Wok Braise Stir-Fry High Fiber Dinner Beef Shank Curry Winter Party Bon Appétit Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings (as part of a multi-course meal)
Number Of Ingredients 31
Steps:
- For spice mix:
- Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder. DO AHEAD: Spice mix can be made 1 week ahead. Store airtight at room temperature.
- For curry paste:
- Place chiles in small bowl; add cold water to cover. Let soak 30 minutes. Drain, reserving soaking liquid.
- Combine cilantro stems, onion, garlic, galangal, and lemongrass in large wok or skillet. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes. Add 3/4 cup water. Cover wok and cook until galangal is tender, about 35 minutes; cool in wok.
- Scrape galangal mixture into processor. Add drained red chiles. Blend, adding enough reserved chile soaking liquid by tablespoonfuls to form smooth paste. Stir in spice mix. DO AHEAD: Can be made 1 week ahead. Transfer to bowl, cover, and chill.
- For beef:
- Preheat oven to 350°F. Char yellow chile directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chile.
- Heat 3 tablespoons oil in large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; sear until brown, about 2 minutes per side. Transfer beef to plate. Add coconut milk, cilantro stems, fish sauce, palm sugar, and lemongrass to same pot. Return beef to pot and bring to simmer. Cover and place pot in oven. Braise beef until tender enough to pull away from bone, about 2 1/2 hours. Transfer beef to plate and cool. Strain braising liquid from pot into bowl. Thinly slice meat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Add curry paste. Stir until heated and fragrant, about 5 minutes. Add 1 1/2 cups reserved braising liquid and bring to boil. Add roasted chile, tangerine juice, and crushed peanuts, then beef. Simmer until sauce coats beef, about 5 minutes. Season to taste with salt and pepper.
- Transfer beef curry to shallow bowl. Garnish with whole peanuts and cilantro leaves. Drizzle with coconut cream.
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BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (16)Total Time 15 minsCategory BeefCalories 268 per serving
- In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
- Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and stock or water into a bowl. Mix well and set aside. Have your wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
- Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring. Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
- Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper. Add the beef back to the pan and stir. Let the liquid bubble up. Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately!
RED CURRY BEEF | THE MODERN PROPER
From themodernproper.com
5/5 (4)Total Time 2 hrs 30 minsCuisine ThaiCalories 650 per serving
- Remove roast from dutch oven and set aside on a plate.Reserve one cup of coconut milk for later use
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From dadcooksdinner.com
4.8/5 (5)Category Pressure CookerCuisine ThaiTotal Time 1 hr
- Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the onion, red bell pepper, garlic, and ginger, and sauté until the onion starts to soften, about 3 minutes.
- Scoop the cream from the top of the can of coconut milk and add it to the pot, then stir in the curry paste. Cook, stirring often, until the curry paste darkens, about 5 minutes.
- Sprinkle the beef with the kosher salt. Add the beef to the pot, and stir to coat with curry paste. Stir in the rest of the can of coconut milk, bamboo shoots, chicken stock, fish sauce, and soy sauce. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 10 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Remove the lid from the pressure cooker. Stir in the lime juice, then taste the curry for seasoning, adding more soy sauce or fish sauce as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.
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