**Introduction:**
Embark on a culinary adventure to the vibrant streets of Thailand with our authentic Thai red beef curry recipes. Immerse yourself in the symphony of flavors as tender beef, aromatic red curry paste, and a medley of vegetables dance together in a symphony of spices. Discover the perfect balance of heat, sweetness, and tanginess in our collection of traditional and modern variations, each offering a unique twist on this beloved dish. From the classic red curry with its fiery kick to the creamy and coconut-rich version, these recipes will tantalize your taste buds and transport you to the heart of Thailand's culinary scene. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, our detailed instructions and helpful tips will guide you through the process, ensuring a delicious and authentic Thai red beef curry experience. So, gather your ingredients, put on your apron, and let the tantalizing aromas of Thailand fill your kitchen as you embark on this exciting culinary journey.
**Recipes Inside the Article:**
1. **Classic Thai Red Beef Curry:**
Experience the authentic taste of Thailand with this traditional recipe. Tender beef, aromatic red curry paste, and a medley of vegetables come together in a fiery symphony of flavors.
2. **Creamy Coconut Red Beef Curry:**
Indulge in the rich and creamy version of Thai red beef curry. Coconut milk adds a velvety texture and a touch of sweetness, creating a harmonious balance of flavors.
3. **Thai Red Beef Curry with Pineapple:**
Add a tropical twist to your curry with the addition of sweet and tangy pineapple. This variation offers a refreshing and unique take on the classic dish.
4. **Thai Red Beef Curry with Lychee:**
Experience the exotic flavors of lychee in this unique Thai red beef curry. The lychee adds a delicate sweetness and a hint of floral notes, creating a complex and captivating dish.
5. **Thai Red Beef Curry with Eggplant:**
Explore the smoky and earthy flavors of eggplant in this hearty Thai red beef curry. The eggplant adds a delightful texture and a touch of bitterness that complements the richness of the curry.
6. **Thai Red Beef Curry with Bamboo Shoots:**
Enjoy the crunchy texture and subtle sweetness of bamboo shoots in this variation of Thai red beef curry. The bamboo shoots add a unique dimension to the dish, making it both flavorful and satisfying.
7. **Thai Red Beef Curry with Green Beans:**
Add a pop of color and a burst of freshness with green beans in this Thai red beef curry. The green beans retain their vibrant color and crisp texture, adding a delightful contrast to the creamy curry.
8. **Thai Red Beef Curry with Bell Peppers:**
Incorporate a colorful array of bell peppers to enhance the visual appeal and flavor profile of your Thai red beef curry. The bell peppers add a touch of sweetness, crunch, and a hint of smokiness.
9. **Thai Red Beef Curry with Straw Mushrooms:**
Discover the delicate texture and subtle umami flavor of straw mushrooms in this Thai red beef curry. The straw mushrooms add an extra layer of complexity and depth to the dish.
10. **Thai Red Beef Curry with Baby Corn:**
Add a touch of sweetness and a delightful crunch with baby corn in this Thai red beef curry. The baby corn complements the rich flavors of the curry, creating a harmonious and satisfying meal.
RED THAI BEEF CURRY
Here is a yummy red Thai curry recipe, it is also good made with lamb. I 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 I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.
Provided by The Flying Chef
Categories Curries
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
- Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
- Serve with Thai fragrant rice such as Jasmine.
THAI RED CURRY BEEF WITH RICE
This is a great, exotic curry dish with a kick! Easy to make vegetarian by not using the beef and adding even more vegetables. Served over jasmine rice and it is delicious!
Provided by Elisa
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.
- Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.
- Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.
- Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.
- Serve immediately over hot rice.
Nutrition Facts : Calories 467 calories, Carbohydrate 35.3 g, Cholesterol 44.3 mg, Fat 34.9 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 308.9 mg, Sugar 2 g
THAI RED CURRY BEEF
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add beef; cook 5 minutes or until browned, stirring occasionally. Drain. Place beef in a 4-quart electric slow cooker; sprinkle with salt. 2. Return pan to medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Spoon onion mixture over beef. Combine beef broth and next 6 ingredients (through jalapeño); pour over beef. Cover and cook on LOW for 6 hours. 3. Stir in spinach. Cover and cook on LOW for 15 minutes or just until spinach wilts. Serve beef mixture over rice; sprinkle with basil leaves.
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).
THAI RED CURRY BEEF AND EGGPLANT
Categories Beef
Number Of Ingredients 15
Steps:
- In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot. In a large sauté pan over medium-high heat, warm the oil. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce and add the beef. Cook, stirring occasionally, until the meat is cooked through and the eggplant is tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve immediately with steamed rice. Serves 8.
THAI RED BEEF CURRY FOR TWO
This is a quick fix dinner that is oh so tasty. Recipe comes from Cook's Illustrated. Note that light coconut milk can be substituted for regular coconut milk, but the sauce will be slightly thinner. If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 teaspoons.
Provided by Galley Wench
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch skillet over medium heat until shimmering.
- Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.
- Add beef and cook until pieces separate and turn firm, 3 to 5 minutes.
- Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes.
- Turn off heat, stir in basil and lime juice. Season with salt to taste.
Nutrition Facts : Calories 578.4, Fat 37.5, SaturatedFat 23.8, Cholesterol 69.7, Sodium 845.8, Carbohydrate 21.9, Fiber 5.4, Sugar 14.2, Protein 41.3
THAI RED BEEF CURRY RECIPE
Steps:
- Directions: Mix the beef strips with oil and garlic. Heat wok on high. Stir-fry the beef strips in batches 1 minute, removing each batch when cooked. Before returning beef strips to wok, add capsicum (sliced) and sliced mushrooms with a sprinkling of water. Stir for 2 minutes. Return beef strips. Add curry paste, fish sauce, coconut milk, brown sugar, chopped spinach and chopped basil. Toss to heat through. Then serve with boiled rice and fresh basil leaves. Serves 4.
Tips:
- Select the Right Beef: Choose a cut of beef that is suitable for stewing or braising. Chuck roast, brisket, or short ribs are all good options.
- Marinate the Beef: Marinating the beef helps tenderize it and infuse it with flavor. You can use a simple marinade made with soy sauce, garlic, ginger, and brown sugar.
- Use a Good Red Curry Paste: The quality of the red curry paste is essential for a flavorful curry. Look for a paste that is made with fresh ingredients and has a good balance of heat and flavor.
- Don't Overcook the Beef: Overcooked beef will become tough and chewy. Cook the beef until it is just tender, about 1-1/2 to 2 hours.
- Serve with Jasmine Rice: Jasmine rice is a traditional accompaniment to Thai red beef curry. It is a fragrant rice that has a slightly sticky texture.
Conclusion:
Thai red beef curry is a delicious and flavorful dish that is easy to make at home. By following these tips, you can create a restaurant-quality curry that your family and friends will love. Serve it with jasmine rice and your favorite Thai side dishes for a complete meal.
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