Spicy Thai Red Beef Curry
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Oil (neutral, such as canola)1 tbsp
Ginger (grated fresh)1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Shrimp Paste10 cloves
Garlic8 medium
Red Chile (such as fresno)4 small
Shallot (halved)4 tbsps
Canola Oil2 tbsps
Fish Sauce3 tbsps
Cilantro (roughly chopped fresh)1 tbsp
Mint (roughly chopped fresh)Directions:
1
For the red curry paste: In a food processor, combine the cilantro, oil, ginger, lemongrass, coriander, cumin, shrimp paste, garlic, red chiles, lime leaf, 1 teaspoon salt and 1 teaspoon pepper
2
Pulse to a consistent paste
3
For the curry: Heat 2 tablespoons of the oil in a large Dutch oven over medium heat
4
Add the curry paste and cook, stirring well, until aromatic, about 2 minutes
5
Transfer to a bowl and set aside
6
Add the remaining 2 tablespoons oil to the pot and increase the heat to high
7
Sprinkle the flank steak with a pinch of salt, then add it to the pot; cook for 3 to 4 minutes
8
Remove the steak and add the onions and peppers; cook until tender, 2 to 3 minutes
9
Add the coconut milk, bring to a gentle boil, then add the curry paste back to the pot; stir well
10
Reduce the heat and simmer for about 15 minutes
11
(If the coconut milk breaks and separates, don't worry: it will come back together to a smooth consistency
12
) Add the chicken broth and fish sauce, and continue simmering until the sauce has a nice, gravy-like consistency, 12 to 15 minutes
13
Return the beef to the pot and finish with the cilantro, basil, mint and lime juice
14
Taste and adjust the seasoning