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Red Beef Curry

Global.Potpourri's picture
Ingredients
  Coconut cream 8 Fluid Ounce (1 Cup Or 250 Milliliter)
  Thai red curry paste 3 Tablespoon
  Blade steak/Round steak 1 Pound, cubed (500 Gram)
  Aubergines/1 eggplant / aubergine 5 Ounce, diced (155 Gram Pea Eggplants)
  Canned sliced bamboo shoots 7 Ounce (220 Gram)
  Kaffir lime leaves 6 , crushed
  Brown sugar 1 Tablespoon
  Coconut milk 16 Fluid Ounce (2 Cups Or 500 Milliliter)
  Thai fish sauce 2 Tablespoon (Or Nam Pla)
  Fresh coriander leaves 3 Tablespoon (Or Cilantro)
  Fresh red chilies 2 , chopped
Directions

1. Place coconut cream in a saucepan and bring to the boil over a high heat, then boil until oil separates from coconut cream and it reduces and thickens slightly. Stir in curry paste and boil for 2 minutes or until fragrant.
2. Add beef, eggplant (aubergines), bamboo shoots, lime leaves, sugar, coconut milk and fish sauce, cover and simmer for 35-40 minutes or until beef is tender. Stir in coriander (cilantro) and chillies.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
6

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