Best Thai Red Curry Beef Recipes

SPICY THAI RED BEEF CURRY

Steps:

• For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper. Pulse to a consistent paste.
• For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the curry paste and cook, stirring well, until aromatic, about 2 minutes. Transfer to a bowl and set aside. Add the remaining 2 tablespoons oil to the pot and increase the heat to high. Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes. Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes. Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well. Reduce the heat and simmer for about 15 minutes. (If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency.) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes. Return the beef to the pot and finish with the cilantro, basil, mint and lime juice. Taste and adjust the seasoning.

RED THAI BEEF CURRY

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 OF BEEF

Steps:

• For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
• For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
• Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
• Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
• Just before serving, stir in the basil leaves.
• Serve with rice.

THAI RED CURRY BEEF WITH RICE

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.

BEEF THAI RED CURRY FUSION RECIPE - 8-QT. PRESSURE COOKER

Steps:

• Prep the meat and veggies.
• Cut the meat into uniform 1-2-inch sections, trimming off any excess fat. (Bonus points for removing tendons and silver skin!). Reserve until Step 9.
• Roughly cut the bell pepper. Quarter the onions.
• In pressure cooker pan, heat olive oil on medium-high heat until shimmering. Brown the onions and peppers, until one side is slightly charred.
• Remove the vegetables and reserve until Step 13.
• Make the curry sauce: Add the cream from the top of the coconut milk, and deglaze the pan. Add the 4 oz. of Thai curry paste and mix well.
• Cook 4-6 minutes until bubbling and frying, stirring often.
• Add the rest of the coconut milk, the water, soy sauce, brown sugar, fish sauce, and basil. Mix well.
• Add the beef, and top with whole red potatoes.
• Optional: Place rice with 2 cups water in a metal bowl. Cover with a lid or tinfoil, and carefully place on top of the curry. (Make some handles by cutting aluminum foil in long strips and at least triple-layering it. Then you will be able to remove the hot bowl easily once cooking has completed.).
• Bring to pressure on high heat, then immediately reduce the heat to the lowest setting that maintains pressure and cook for 12 minutes (begin timing once pressure is reached).
• Remove from heat. Do a quick pressure release per your pressure cooker manual's recommendation.
• Remove lid and add back the bell pepper and onions. Recover and bring pressure back up for 1 minute.
• Remove from heat. Allow cooker to depressurize naturally.
• Remove the lid, directing steam away from you. Carefully remove the rice bowl.
• With all the sauce, you'll want to serve in a soup bowl. Scoop some rice into the bowl, then top with curry, meat, and veggies.

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.

THAI STYLE RED CURRY BEEF JERKY

Steps:

• Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
• Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
• Place all ingredients except beef in a food processor and process until a rough paste.
• Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
• Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
• Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
• Place foil on a lower rack in the oven to catch fat / marinade.
• Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
• Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
• The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

THAI RED CURRY BEEF AND EGGPLANT

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.

MEILING'S YUMMY THAI RED CURRY WITH BEEF

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 BEEF CURRY FOR TWO

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.

KATO'S THAI - RED CURRY BEEF

Steps:

• Sprinkle sliced beef with salt and set aside until needed.
• Heat oil on medium - high in a large skillet for 2 minutes.
• Add curry to the oil and blend well, stirring for 2 minutes.
• Add garlic, ginger, onion, shallot and chilies, and cook until tender crisp about 3 minutes.
• Next add the coconut cream and coconut milk, blend well for 2 minutes.
• Add brown sugar, lime leaves, lime juice, fish sauce and sriracha sauce, bring to a boil and cook for 2 minutes.
• Now add the sweet red pepper slice, carrot slices and the bamboo shoots and then the sliced beef to the curry mixture.
• Stir and cook for 3 - 4 minutes. (or until meat is cooked to your preference)
• Remove the curry from heat and stir in the torn basil.
• Serve over Jasmine Rice and garnish with cilantro, green onions and chopped peanuts.

THAI RED CURRY BEEF AND EGGPLANT

Steps:

• In clay pot or saucepan over medium heat, whisk together red curry base and coconut milk, heat until hot.
• In large saute pan over medium-high heat, warm oil. Add eggplant; cook, stirring occasionally, 3-5 minutes.
• Transfer to pan with curry sauce; add beef. Cook, stirring occasionally until meat is cooked through and eggplant s tender, 5-8 minutes. Add peas, cherry tomatoes, basil, lime leaves and chilies, stir until hot, 1-2 minutes. Serve immediately with rice.

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.