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 BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
THAI SPICY BASIL BEEF
My version of Thai Beef Basil I usually get from take-out. If you can find Thai Basil and Thai Chilies that would be great. Otherwise, I've used regular basil and serrano or jalapeno chilies instead. I freeze the beef for 10 minutes to make it easier to thinly slice.
Provided by SocaliJL
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok with oil, add garlic and chiles.
- Add beef and stir fry for 1 minute.
- Add onions and basil, stir for 1 minute.
- Add remaining sauce: oyster sauce, fish sauce, sugar, and white pepper.
- Stir fry until cooked, garnish with cilantro.
- Server immediately with steamed rice.
Nutrition Facts : Calories 467.7, Fat 47.2, SaturatedFat 17.6, Cholesterol 56.2, Sodium 846.1, Carbohydrate 5.1, Fiber 0.7, Sugar 2.9, Protein 5.9
THAI SPICY BASIL FRIED RICE
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Provided by Bolistoli
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
THAI SPICY BASIL CHICKEN FRIED RICE
This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
Provided by ErinInVegas
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
- Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
SPICY BEEF PAD THAI
Pad Thai is a spicy play on sweet and sour that's simple to make and easy to reinvent - simply throw almost any veggie or source of protein you'd like into it (a very Asian attribute). Here, the oyster sauce and egg lend a nice creaminess that makes all the noodles stick together. This is a high-heat, quick-cooking process, so it's important to have all of your ingredients lined up by the stove and ready to go.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 3 to 4
Number Of Ingredients 13
Steps:
- 1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
- 2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
- 3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, chile, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
- 4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
- 5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately.
SPICY THAI BEEF & RICE
I found this recipe on the back of a Jasmine White Rice package and always wanted to know how to make some good Thai Rice so I tried it. Glad I did. Really easy and became a staple meal in college. You can substitute or add items to your liking. A great way to clean out the fridge before going for the next trip to the grocery store.
Provided by MOBILEBAY
Categories Meat
Time 55m
Yield 4 1 1/4 cups each, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat large frying pan over high heat. Add beef; stir-fry 3 to 4 minutes or until browned. Add onion, garlic and crushed red pepper; stir-fry 1 minute longer. Mix in carrots, rice, 1 1/2 cups water and soy sauce. Bring to a boil. Reduce heat to low. Cover and simmer 20 minutes, or until liquid is absorbed. Mix in mint and coriander. Remove from heat. Let stand covered 10 minutes before serving.
Nutrition Facts : Calories 310.7, Fat 8.8, SaturatedFat 3.5, Cholesterol 55.3, Sodium 586.4, Carbohydrate 35.2, Fiber 2.5, Sugar 2.8, Protein 21
THAI BEEF CURRY
My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.
Provided by Betty McCommon
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
- Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
- Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.
Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g
SPICY THAI BASIL BEEF
The DH and I came up with this recipe using a combination of several other recipes gleamed from other sites and my cook books to make a combination we thoroughly enjoyed. We didn't actually measure the oil out just used as needed. Times are estimated as we were cooking and prepping several dishes at the same time.
Provided by ImPat
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat wok with oil and cook meat in batches and transfer to a dish and keep warm (use more oil if required).
- Add more oil if required and add the garlic and chillies and stir fry for a few minutes and then return beef to the wok.
- Now add the onion, capsicum and broccolini stems and stir fry till vegetables are cooked but still very crisp and then add the broccolini heads and the basil (if leaves are large tear them though ours were small sweet basil leaves and we added whole).
- Add the oyster sauce, fish sauce and pepper and mix well.
- Add the cup of beef stock and then mix the cornflour and water and add to the wok to thicken the sauce.
- Garnish with coriander/cilantro if using and serve with rice or fried rice.
SPICY THAI ONE POT
This recipe actually came from the side of a bag of Jasmine rice. My family likes it well enough that it has become a semi-regular, quick and easy weeknight meal. As written, it has a nice kick, but won't melt your head. Adjust the cayenne pepper to your liking.
Provided by jenpalombi
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce and cayenne pepper. Heat large wok or fry pan over high heat (Spray with cooking spray if using a "drier meat" like poultry). Add meat and stir fry for 4-5 minutes or until browned.
- Add bell pepper. Stir fry for one more minute.
- Mix in rice and soy sauce mixture. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
- Mix in green onions and cilantro. Serve.
More about "spicythaibeefrice recipes"
10 SPICIEST THAI FOOD FOR REAL DAREDEVILS 2022
From toptravelfoods.com
Published 2020-07-15
- Spicy Gaeng Tai Pla. In this article, you will notice that many of the spicy Thai food originates from the southern parts of Thailand. As a rule of thumb, remember that the further you go south, the more you burn your mouth.
- Spicy Khua Kling. Compared to the previous Gaeng Tai Pla, Khua Kling is much more accessible flavour-wise. Again, this is a famous Southern Thai dish. Khua Kling is a dry curry, meaning that the meat is marinated curry paste but won’t soften the extreme flavours with coconut milk and palm sugar, which is the case with regular Thai curries.
- Spicy Pad Kra Pao. You might think that Pad Thai is the most popular dish that Thai eat every day. But that’s absolutely not true. Perhaps the most popular dish is Pad Kra Pao (or Som Tam), which is a stir-fry with holy basil, garlic, chilli and a variety of (oyster) sauces and other seasonings.
- Spicy Gaeng Pa - Jungle Curry. Gaeng Pa, which literally means Jungle Curry in Thai, is originated from the forest regions of Thailand. In contrary to other Thai curries, Gaeng Pa does not contain coconut milk.
- Spicy Nam Phrik. Nam Phrik is a spicy dip made with common herbs such as chillies, garlic, lime, fish paste and shallots and is usually served with either a variety of fresh vegetables or with fish, poultry and meats.
- Spicy Pad Prik Gaeng (Moo Grob) When you think of the Thai cuisine, you think of curries. All these curries are made with curry pastes and a decent amount of coconut milk.
- Spicy Som Tam (Papaya Salad) Thailand’s most famous salad is som tum, or as you might know it: papaya salad. Som tam is in general one of the spiciest Thai dishes you can order and is available in every Thai restaurant throughout the country.
- Spicy Tom Yum Nam Khon Pla - Thai Fish Soup. When you think of tom yum soups, you think of creamy, bright orange soups with large prawns. But tom yum can be made in two different ways with several different types of seafood.
- Spicy Laab. Laab is one of the most popular Thai salads the Thai cuisine has to offer, although you shouldn’t think it’s a salad like Western salads with a variety of fresh vegetables and a dressing.
- Spicy Yum Talay. Yum Talay is another popular spicy Thai salad that, if you can handle chillies, is an amazing dish to try. Yum means spicy and sour, is a common term in Thai Cuisine, for example, Tom Yum Goong means spicy and sour soup with prawns and is one of the most famous Thai dishes.
THE 11 SPICIEST DISHES IN THAILAND, RANKED - CULTURE TRIP
From theculturetrip.com
Author Kyle HulmePublished 2017-10-30Estimated Reading Time 7 mins
- Gaeng Tai Pla. It’s a southern Thailand double, with gaeng tai pla romping home to take first place in the list of spiciest Thai dishes. If you attempt to order this curry, don’t be offended when a waiter tells you that it’s extremely spicy – they’re only looking out for you.
- Gaeng Kua Kling. Another south of Thailand specialty, kua kling is a dry curry that takes no prisoners when it comes to its spicy taste. It’s much simpler to create than a lot of Thai dishes; a curry paste consisting of chilli, pepper, lemongrass, garlic, turmeric, galangal, salt, and shrimp paste is added to meat that’s roasting in a pan, and mixed together until it’s cooked.
- Som Tam. Isaan’s firely papaya salad som tam takes the bronze medal in the list of Thailand’s spiciest foods – though depending on where you eat it or who prepares it, it could just as easily have taken the gold.
- Gaeng Som. If you don’t see gaeng som, you’ll certainly smell it. This notorious orange curry from the south of Thailand has a distinctive spicy smell that will singe the hairs up your nostrils.
- Tom Laeng. We’re getting seriously hot now as we enter the top five, and the lesser-know tom laeng. Pork bones are boiled until the meat is soft and coming away from the bone, along with spring onions and copious amounts of green chillies.
- Tom Klong Pla Grab. Another incredibly spicy Thai soup, tom klong pla grob may look innocent thanks to its almost-transparent brown colour, yet it’s anything but.
- Laab. In the west, salads are usually quite bland, and they certainly aren’t spicy. Well, Thailand didn’t get that memo, as laab is one of the two popular Thai salads to make this list.
- Tom Yum Kung. Thailand’s much loved soup dish tum yum kung comes in at number eight, thanks to the fried chilli and chilli paste that makes for the base of the soup.
- Pad Ka Prao. Whilst many variations (for foreigners) might not seem too spicy, when prepared properly pad ka prao makes for a pretty spicy dish. Popular made with fish, chicken and pork, pad ka prao features overwhelming tastes of the holy basil after which it’s named and the fiery heat of the chillies that are added liberally to the dish, combining to make a meal that’s incredibly tasty as well as spicy.
- Khao Pad Nam Prik Narok. Translating as “fried rice with chilli paste from hell”, despite the ominous title it’s only just scraped into the top 10. Sun-dried chillies are pounded in a pestle and mortar alongside garlic, palm sugar, shrimp paste and fish pieces, before being fried alongside rice and served.
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