MEILING'S YUMMY THAI RED CURRY WITH BEEF

Meiling's Yummy Thai Red Curry With Beef image

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

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Ingredients

1 1/2 tablespoons canola oil
2 tablespoons red curry paste (less for kid-friendly, more for "I love heat")
3/4-1 lb beef, cut into small strips (I use Top Sirloin and trim the fat, 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 (original recipe calls for 4 potatoes and no other veggies)
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 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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