Best Stolen Thai Beef Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

SLOW COOKER THAI CURRIED BEEF



Slow Cooker Thai Curried Beef image

Awesome and flexible slow cooker Thai dish that is perfect for the busy family, couple or single person. Prep the night before or the morning-of. Cook for 6, 8, or 10 hours. This recipe is as tasty as it is forgiving.

Provided by Sapper26

Categories     World Cuisine Recipes     Asian

Time 7h8m

Yield 8

Number Of Ingredients 15

2 pounds lean stew beef
⅛ teaspoon salt
2 cups diced onion
4 cloves garlic, minced
1 (13.5 ounce) can coconut milk
¾ cup beef broth
3 tablespoons red curry paste
2 tablespoons lime juice
2 tablespoons peanut oil
2 jalapeno chile peppers, seeded and minced
1 tablespoon brown sugar
2 cups baby spinach
8 water
4 cups jasmine rice
½ cup fresh basil leaves

Steps:

  • Preheat a large skillet over medium-high heat. Cook and stir beef until browned, about 2 minutes per side. Drain excess grease. Transfer beef to a 4-quart slow cooker and sprinkle with salt.
  • Combine onion and garlic in the same skillet over medium-high heat; saute until tender, about 5 minutes. Add to beef in the slow cooker.
  • Stir coconut milk, beef broth, red curry paste, lime juice, peanut oil, jalapeno chile peppers, and brown sugar into the slow cooker.
  • Cover and cook on Low until flavors combine, 6 to 10 hours.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Stir spinach into the slow cooker and cook until wilted, about 15 minutes. Serve beef mixture over rice and garnish with basil leaves.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 85.6 g, Cholesterol 98.6 mg, Fat 39.3 g, Fiber 2.5 g, Protein 40.3 g, SaturatedFat 18.7 g, Sodium 298.5 mg, Sugar 3.5 g

EASY MILD THAI BEEF CURRY



Easy Mild Thai Beef Curry image

Make and share this Easy Mild Thai Beef Curry recipe from Food.com.

Provided by Jen T

Categories     Curries

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 7

500 g diced beef (I use topside or rump steak in NZ)
1 onion (diced)
2 tablespoons mussaman curry paste (or your favourite curry flavour)
2 tablespoons oil
500 g potatoes (diced)
270 ml light coconut milk
50 -100 g baby spinach leaves (I use frozen chopped spinach up to about 200g)

Steps:

  • Coat beef with a tablespoon of the oil.
  • Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside.
  • Add remaining oil to pan and cook onion until softened.
  • Add in the curry paste.
  • Add the beef back to pan and pour in the coconut milk and add the diced potatoes.
  • Bring to a boil, cover, and then either turn to low and simmer for approx 2hrs OR place pan in oven OR transfer to a lidded casserole dish and cook for 2 hours in a 350'F oven until the meat is tender.
  • Stir in the spinach and heat through just before serving.
  • Serve with steamed rice or some slices of crusty bread.

Nutrition Facts : Calories 366.2, Fat 27, SaturatedFat 9.1, Cholesterol 27.3, Sodium 27.3, Carbohydrate 26.7, Fiber 4.5, Sugar 2.3, Protein 5.8

COCONUT MANGO THAI BEEF CURRY



Coconut Mango Thai Beef Curry image

My recipe provides a lot of sweet heat. The mango and coconut milk taste tropical while the curry paste adds a little fire. It's a perfect dish to spice up the traditional offerings of the season. To make a milder dish, just reduce the amount of curry paste. -Terri Lynn Merritts, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons peanut oil or canola oil
3 tablespoons red curry paste
2-1/2 cups coconut milk
2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 cup dried mango, chopped
1 teaspoon salt
1/4 teaspoon pepper
Optional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges

Steps:

  • In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

Nutrition Facts : Calories 578 calories, Fat 38g fat (23g saturated fat), Cholesterol 123mg cholesterol, Sodium 793mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 39g protein.

THAI BEEF CURRY



Thai Beef Curry image

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Provided by Betty McCommon

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Steps:

  • Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
  • Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
  • Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g

STOLEN THAI BEEF CURRY



Stolen Thai Beef Curry image

Beautiful taste and texture. An excellent dish for dinner parties. Found in a 1984, 'Wok and Exotic Cookery' book.

Provided by dround

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 teaspoon chili powder
1/2 teaspoon chopped galangal
2 teaspoons ground black pepper
2 teaspoons cumin
2 teaspoons salt
2 tablespoons ground coriander
1 tablespoon chopped lemongrass
6 cloves garlic
1 large onion, chopped
1 teaspoon blachan
8 ounces coconut milk
1 1/2 pints water
2 lbs chuck steaks

Steps:

  • Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
  • Pound to a paste and set aside.
  • Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
  • Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
  • Cover and simmer for one hour.
  • Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
  • Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
  • Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
  • Taste and add salt if required.
  • Serve with boiled rice.
  • You can use powdered Galangal instead of fresh.
  • There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
  • Bon Appetite!
  • You can leave out the Laos powder if you can't find it.

Nutrition Facts : Calories 100.2, Fat 8.6, SaturatedFat 7.2, Sodium 790.8, Carbohydrate 6.5, Fiber 1.6, Sugar 1.1, Protein 1.7

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #curries     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beef     #asian     #thai     #easy     #dinner-party     #meat     #number-of-servings     #4-hours-or-less

Related Topics