Best Meilings Yummy Thai Red Curry With Beef Recipes

THAI BEEF CURRY

Thai Beef Curry image

Thai Beef Curry is a simple to make and absolutely delicious Thai curry recipe. The beef is simmered in a flavorful coconut curry broth until super tender. We add butternut squash which thickens the curry and adds the perfect sweetness. You'll love it!

Provided by Kristen Stevens

Categories Curry

Time 1h50m

Number Of Ingredients 14

Ingredients

2 lbs stewing beef (cut into bite-sized pieces)
1 teaspoon EACH: salt and pepper
2 tablespoons cooking oil (see notes)
1 medium onion (minced)
1 tablespoon minced ginger
4 cloves garlic (minced)
4 cups beef stock ()
4 tablespoons red Thai curry paste
3 tablespoons fish sauce
1 medium butternut squash (chopped into 1-inch pieces (see notes))
Juice from 1 lime
15 ounce can coconut milk
Sea salt (to taste)
To serve: minced Thai basil or cilantro

Steps:

Dry the beef with paper towels then season it with salt and pepper.
Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

Nutrition Facts : ServingSize 1 ½ cups, Calories 531 kcal, Sugar 8 g, Sodium 1513 mg, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 25 g, Fiber 5 g, Protein 41 g, Cholesterol 94 mg, UnsaturatedFat 9 g

MEILING'S YUMMY THAI YELLOW CURRY

Meiling's Yummy Thai Yellow Curry image

I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry 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 a 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

Ingredients

1 1/2 tablespoons canola oil
2 tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
3/4-1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
4 tablespoons fish sauce
1 -2 tablespoon sugar
1/2 teaspoon paprika
lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
2 medium potatoes
1 yellow pepper (can use red or orange or green)
3 medium carrots
1 medium onion

Steps:

Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
Add chicken and cook for about 2 minutes.
Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
Continue to simmer chicken 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).