Red curry beef recipe coconut milk

Red curry beef recipe coconut milk

This is a tasty red Thai curry recipe, it's also good created using lamb. I made use of Thai Kitchen brand, red curry paste. I actually do possess a recipe to make your personal on your own that is great, and you may keep paste for approximately 4 days within the fridge. When I did not have on hands I made use of an outlet made the purchase in order to save some time and I must say Thai Kitchen does perform a good paste.

Ingredients Diet

  • 1 kg chuck (I'm fortunate because were I live the costly cut, beef fillet is really cheap, and so i make my beef r) or 1 kg rump steak. chopped (I'm fortunate because were I live the costly cut, beef fillet is really cheap, and so i make my beef r)
  • two tablespoons peanut oil
  • 1 brown onion, sliced
  • 3 garlic clove cloves
  • 2 teaspoons ginger root
  • 2 teaspoons lemongrass. sliced thinly
  • two tablespoons red curry paste
  • 1 ⁄2 teaspoon beef bouillon granules. concentrate (cube, powder, paste etc..)
  • 1 ⁄2 cup water
  • 3 ⁄4 cup coconut milk
  • 1 teaspoon fish sauce
  • 1 tablespoon lime juice
  • 200 ml coconut cream
  • 1 teaspoon sugar
  • 1 ⁄4 cup fresh coriander. Chopped

Scrumptious, my hubby thought I'd purchased a takeaway from your local Thai restaurant. I added sliced red peppers, sugar snaps and baby corn 20 mins prior to the finish of cooking and offered with grain noodles. The recipe would be a champion with everyone.

Wonderful, simply wonderful. My dh & I really like thai curries. That one is particularly flavorful. Made just as written. It had been thick, spicy and creamy. Just perfect offered with jasmin grain. Thanks a lot for discussing this keeper.

Although I enjoy eat Thai food at restaurants, I've not built them into much both at home and this recipe will rapidly change that. This curry has excellent taste and incredibly simple to make. I halved the recipe with no problems. Since I only had 3/4 pound beef I additionally added 1/2 leftover cubed yams I made use of lastnight which labored out very well. The yams added another dimension towards the dish plus some sweetness. Also I didn't have coconut cream and used all coconut milk. Since I Have normally like more liquid in Thai curry, I bending the coconut milk. Thanks Flying Chef for writing this wonderful recipe.

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