MEILING'S YUMMY THAI RED CURRY WITH BEEF
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it a little. It's very versatile and delicious. Sometimes I use tofu instead ofbeef or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Chicken can also be used or yellow curry (posted in a separate recipe... but the meats and curries are interchangeable). I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding 1 cup of white rice... for better health without sacrificing texture or flavor).
Provided by Chef TanyaW
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add beef and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer beef for about 10 minutes, then add potatoes.
- Add other veggies about 5 minutes after potatoes.
- Total cooking time after adding chicken to pan is ~30 minutes.
- Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
- Notes on ingredients --
- Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
- Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
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Sabs Josa
[email protected]I wouldn't recommend this recipe.
Zaria Armstrong
[email protected]I've had better.
Shernalyn Julhaji
[email protected]It was okay.
Sandile Xulu
[email protected]Not bad.
Tusher Ahmed Rumel
[email protected]Meh.
Akaje Nelly
[email protected]This recipe was a total disaster! The curry was so bland and the beef was tough. I will never make this dish again.
Old Man broke again
[email protected]I followed the recipe exactly, but my curry turned out too watery. I think I might have added too much coconut milk.
Sumi Lawati
[email protected]The curry was a bit bland for my taste. I had to add some extra spices to make it more flavorful.
Christina Gharbaran
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I'll definitely make it again, but I'll use less chili paste next time.
BASAWE TWAIRI
[email protected]I was really impressed with this recipe. The curry paste was so flavorful and the beef was cooked perfectly.
BiGbAtTyGaWl
[email protected]This curry is so flavorful and easy to make. I love that I can customize it with different vegetables and proteins.
Abby Aubrey
[email protected]I've made this recipe several times now and it's always a hit. It's the perfect comfort food for a cold night.
HAMID IJAZ
[email protected]I made this dish for a party and everyone loved it! The curry was the perfect balance of sweet, sour, and spicy.
Pepsi Man
[email protected]This was my first time making Thai red curry, and it turned out great! The recipe was easy to follow and the dish was delicious.
Md Asraful Islam Milon
[email protected]I'm not usually a big fan of Thai food, but this recipe changed my mind. The curry was creamy and flavorful, and the beef was so tender.
Comedian Kevin Nicks
[email protected]This recipe is a real winner! The curry paste is so flavorful and the beef is cooked to perfection.