Recipe Cuisine: Thai
Theme: Soul Spicy
Thai Red Beef Curry
By: Rita Gee
Ingredients
- 500g lean beef chuck steak, cubed
- Splash of olive oil
- 1 onion, sliced lengthwise
- 80gms red curry paste
- 1 tsp white pepper
- 400ml full-fat coconut milk
- 250mls beef stock, salt reduced
- 3-4 kaffir lime leaves
- 2 tbsp fish sauce
- 15gms palm sugar, finely chopped
- 1/2 red or green capsicum, deseeded and sliced
- 1 small eggplant, cut into cubes
- 220gm can sliced bamboo shoots, drained
- 1/2 cup Thai basil leaves
- 1 lime, juiced
- 2 Thai red chillies, finely sliced
Product used in recipe
- VALCOM - BAMBOO SHOOT SLICES
Method
- Place eggplant in salted cold water to prevent oxidisation.
- Put a splash of olive oil in a saucepan and sear the beef in batches, until browned on all sides, set aside.
- Fry onion in same pan until soft, reduce heat to medium, add 1/3 of coconut milk and red curry paste, stir and cook until thickened.
- Pour in remainder of coconut milk, stock, kaffir lime leaves (bruised to release flavour), white pepper and browned beef, with beef juices. Bring to boil, reduce heat to medium and cook with lid on for approx 1 hour or until meat is tender.
- Drain eggplant well, add to curry with bamboo shoots and capsicum, bring to the boil, reduce heat and continue to cook for half an hour. Turn off heat, add fish sauce and sugar, stir to dissolve sugar.
- Discard lime leaves. Stir in Thai basil and lime juice. Serve topped with sliced chilli and jasmine rice.
