Monday, 17 October 2011

Thai Red Beef Stir Fry Curry

Thai Red Beef Stir Fry Curry
A delicious, flavoursome and extremely quick Thai beef curry that can be made in the time it takes to cook your rice!

Serves 2
Prep time:  5-10 minutes
Cooking time: 10 minutes

For the paste
1 shallot, peeled & roughly chopped
2 birds eye chillies, de-seeded & roughly chopped
3 garlic cloves, peeled & roughly chopped
2 kaffir lime leaves, roughly chopped
1 tbsp soy sauce
2 tbsp fish sauce
1 tsp shrimp paste
4 tbsp tomato puree
1 tbsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground cinnamon
½ tsp turmeric
¼ tsp ground nutmeg

For the curry
1 tbsp groundnut oil
250g/9oz beef fillet, thinly sliced
400ml/14 fl oz coconut milk
1 tbsp fish sauce
1 lime, juice only

To serve
300g/11oz Thai jasmine rice, steamed


1.   For the paste, place all the ingredients into a food processor and blend until you have a smooth paste.

2.  For the curry, heat a wok and then add the oil and beef, stir fry until browned.  Add the paste and cook for 1-2 minutes.  Pour in the coconut milk, bring to the boil and simmer for 2-3 minutes.

3.  Add the fish sauce and lime juice to taste.  Serve with jasmine rice.

1 comment:

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