Kato's Thai - Red Curry Beef
2 photos of Kato's Thai - Red Curry Beef
By
Baby Kato
@BabyKato
15
I hope that you will enjoy my version of Thai Red Curry Beef which was created for CQ3 - Thailand/Indonesia - Thai Curry Challenge.
It is great served over jasmine rice or noodles and garnished with green onions, cilantro and salted peanuts.
It is great served over jasmine rice or noodles and garnished with green onions, cilantro and salted peanuts.
Ingredients
-
·1 lb sirloin steak (very thinly sliced)
-
·pinch of salt
-
·2 tbsp coconut oil (more or less as required)
-
·2 - 3 tbsp red curry paste (or to preference)
-
·2 medium garlic cloves (minced)
-
·1 tsp fresh ginger (minced)
-
·1/2 small sweet white onion (thinly sliced)
-
·1 chinese shallot, (thinly sliced)
-
·2 thai birds eye chilies (finely chopped)
-
·1 (13.5 oz) can coconut cream
-
·1/2 (13.5 oz) can coconut milk
-
·1 - 2 tbsp brown sugar (personal preference)
-
·2 lime leaves (finely shredded)
-
·1 lime (juiced)
-
·1 1/2 tbsp fish sauce + 1 tsp sriracha sauce
-
·1/2 sweet red pepper (thinly sliced)
-
·1 small carrot, thinly sliced + 4 oz bamboo shoots (drained)
-
·1/3 cup thai basil (torn)
-
·steamed jasmine rice (cooked)
-
GARNISHES
-
·cilantro (finely chopped)
-
·green onions (thinly sliced)
-
·salted peanuts (coarsley chopped)
-
·1 tsp sriracha sauce
-
·1 small carrot, thinly sliced
How to Make Kato's Thai - Red Curry Beef
- Sprinkle sliced beef with salt and set aside until needed.
- Heat oil on medium - high in a large skillet for 2 minutes.
- Add curry to the oil and blend well, stirring for 2 minutes.
- Add garlic, ginger, onion, shallot and chilies, and cook until tender crisp about 3 minutes.
- Next add the coconut cream and coconut milk, blend well for 2 minutes.
- Add brown sugar, lime leaves, lime juice, fish sauce and sriracha sauce, bring to a boil and cook for 2 minutes.
- Now add the sweet red pepper slice, carrot slices and the bamboo shoots and then the sliced beef to the curry mixture.
- Stir and cook for 3 - 4 minutes. (or until meat is cooked to your preference)
- Remove the curry from heat and stir in the torn basil.
- Serve over Jasmine Rice and garnish with cilantro, green onions and chopped peanuts.
