Thai red curry with beef

Thai red curry with beef – a detailed recipe cooking. Time: 1 hour. 10 min. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Curry Sauce:

• 900 g. Thinly cut across the fibers of the flank of the steak
• 4 tbsp. l canola oil
• 1 onion, chopped into thin strips
• 1 chopped green bell pepper
• 1 red bell pepper, julienne
• 2 cans (400 g each) of coconut milk
• 1 tbsp. chicken broth
• 2 tbsp. l fish sauce
• 3 tbsp. l coarsely chopped fresh cilantro
• 2 tbsp. l coarsely chopped Thai basil
• 1 tbsp. l coarsely chopped fresh mint
• 2 lime juice

Thai red curry paste:

• 2 tbsp. l coarsely cut fresh leaves and stems of cilantro
• 2 tbsp. l medium viscosity oils (like canola oil)
• 1 tbsp. l grated fresh ginger
• 1 tbsp. l coarsely chopped lemongrass (root)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp shrimp paste
• 10 cloves of garlic
• 8 medium chili peppers (Fresno type)
• 4 small onions – shallots (cut in half)
• Kaffir lime leaves, crushed into pieces (see culinary note)

Recipes with similar ingredients: beef, curry paste, pepper chili, fish sauce, ginger root, sweet pepper, lemon grass, coriander, cumin, lime juice, shallots, garlic, coconut milk, cilantro, basil, mint

Recipe preparation:

1. For red curry paste: combine in a food processor cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp sauce, garlic, chili, lime leaves, 1 tsp salt and 1 tsp pepper. Mix up thick mass. For curry: heat 2 tbsp. oil in brazier over low heat. Add the curry mixture and cook, mixing thoroughly, about 2 minutes. Put on a plate and set aside.
2. Pour the remaining 2 tbsp. oil into the pan and increase the heat. Grate the meat fillet with salt and add it to the pan; cook 3-4 minutes. Remove meat and add onion and pepper. Cook until until the contents of the pan are soft, 2-3 minutes. Add coconut milk, bring to a boil, then add curry sauce back to the pan; mix thoroughly. Cook on slow fire for about 15 minutes (if coconut milk is separated, do not worry: it will return to a homogeneous state). Add chicken stock and fish sauce, continuing to stir until the sauce will not become a homogeneous consistency, from 12 to 15 minutes. Return beef back to the pan and season with cilantro, basil, mint and lime juice. Season to taste. kaffir lime can be purchased online or in Asian grocery stores. If you can’t find them, good an alternative would be a mixture of bay leaves, lime zest and lemon thyme. 1 small bay leaf, 1/4 tsp lime zest and 1/4 tsp lemon thyme – a great substitute for kaffir leaves – Lime. Red Curry Recipe with Chicken.