Best 2 Dry Beef Curry With Peanut And Lime Nua Pad Prik Recipes

**Tantalize your taste buds with a culinary journey to Thailand and savor the flavors of Nua Pad Prik, an authentic dry beef curry dish.**

This tantalizing dish boasts a harmonious blend of bold and aromatic spices, tender beef, and the unique flavors of roasted peanuts and refreshing lime. Immerse yourself in the culinary heritage of Thailand as you explore the diverse recipes featured in this article, each offering a unique twist on this classic dish.

From the traditional Nua Pad Prik recipe, which showcases the rustic simplicity of Thai home cooking, to the variations that incorporate coconut milk for a richer flavor or dried chilies for an extra kick of heat, this article has something for every palate.

Whether you prefer your Nua Pad Prik with a side of Jasmine rice or sticky rice, or enjoy it as a flavorful filling for roti bread, these recipes provide endless possibilities for a satisfying and authentic Thai dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

DRY BEEF CURRY WITH PEANUT AND LIME (NUA PAD PRIK)

Dry Beef Curry With Peanut and Lime (Nua Pad Prik) image

Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.

Provided by mell_2

Categories Curries

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 28

Ingredients

2 lbs stewing beef, finely chopped
14 ounces coconut milk
1 1/4 cups beef stock
red curry paste
2 tablespoons coriander seeds
1 teaspoon cumin seed
6 green cardamom pods, seeds only
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
4 teaspoons paprika
1 orange, zest of, mandarin finely chopped
4 -5 small red chilies, seeded and finely chopped
5 teaspoons sugar
1/2 teaspoon salt
1 stalk lemongrass, 4 in long, shredded
3 garlic cloves, crushed
3/4 inch galangal or 3/4 inch fresh ginger, peeled and finely chopped
4 red shallots or 1 medium red onion, finely chopped
1 piece shrimp paste, 3/4 in square
2 ounces fresh cilantro, chopped
2 limes, juice of
1/2 lime, juice of
2 tablespoons vegetable oil
2 tablespoons chunky peanut butter
1 lime, sliced to garnish
1 large red chile, sliced to garnish
1 bunch fresh cilantro, shredded, to garnish

Steps:

Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely.
Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan.
Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil.
Strain the beef, reserving the cooking liquid and place a cupful of the cooking liquid in a wok. Stir in 2-3 tbsp of the curry pastry according to taste.
Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice.
Serve decorated with the lime, chili and cilantro.

NEAU PAD PRIK (SAUTEED BEEF WITH CHILIES)

Neau Pad Prik (Sauteed Beef With Chilies) image

Provided by Marian Burros

Categories dinner, weekday, main course

Time 50m

Yield 4 to 6 servings as part of Thai meal

Number Of Ingredients 13

Ingredients

dried Chinese mushrooms
1 pound beef fillet
1 clove garlic
Piece of Siamese ginger (1 inch)
1 tablespoon palm sugar
1 tablespoon soy sauce
1 medium-size onion, chopped
2 to 4 fresh red chilies (prik khee nu)
2 tablespoons vegetable oil
3/4 cup beef stock
1 to 2 tablespoons oyster sauce
2 teaspoons fish sauce (nam pla)
Coriander sprigs and strips of red chili for garnish (optional)

Steps:

Soak mushrooms in warm water for 30 minutes; discard hard stems and slice caps.
Cut beef into bite-size pieces.
Mince garlic; slice ginger and mix with palm sugar and soy. Stir in the beef and mix to coat beef well.
Chop onion; trim and seed chilies and cut into fine julienne strips.
Heat oil in a skillet large enough to hold all the ingredients and saute onion until it is soft. Drain beef, reserving the marinade, and add beef to skillet along with chilies. Brown beef over high heat, stirring frequently.
Add beef stock, reserved marinade, mushrooms, oyster sauce and fish sauce and cook over medium heat until beef is medium rare.
Decorate with coriander leaves and additional strips of red chili, if desired.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 526 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Use a mortar and pestle to grind the spices for a more authentic flavor.
If you don't have a mortar and pestle, you can use a food processor or blender.
Be sure to brown the beef well before adding the other ingredients.
Use a good quality beef broth for the best flavor.
Add the peanuts and lime juice just before serving for the best flavor and texture.
Serve with rice or noodles.

Conclusion:

Nua Pad Prik is a delicious and easy-to-make Thai beef curry that is perfect for a quick and flavorful weeknight meal. The combination of beef, peanuts, and lime creates a unique and unforgettable flavor that is sure to please everyone at the table. So next time you're looking for a new and exciting Thai dish to try, be sure to give Nua Pad Prik a try.