Beef red curry

Beef Red Curry

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It’s a bad idea to complain about being busy with work. Really. Because now I’ve been slacking for the past couple of weeks and there are lots of reasons why it could be a very bad thing. For one, I find extra time to exercise. Read: walk to the city or to Newmarket (NZ’s fashion capital) and do pretty serious two-hour window-shopping. Which of course, could lead to retail therapy. Bad idea.

The good thing though is that I find time to cook new dishes. An example would be this simple curry dish using red curry paste. I would love to make the paste from scratch but if I can buy a bottle that has no artificial ingredients… why not? Ahh, one of the best things I like in NZ ☺

Anyhoo, this paste is spicy but not too much. Let’s just say it’s mild by Asian standard. That’s ‘moderate’ by Kiwi standard.
Ingredients:
400g sirloin steak, sliced thinly
2 tbsp red curry paste
A handful of green beans, edge trimmed and the length halved
1 small carrot, skinned and sliced into florets
1 yellow capsicum (I ran out of red ones)
1 cup beef stock (use half or less if you want creamier sauce)
¾ cup coconut cream
1 tbsp limejuice
1 tbsp fish sauce
½ tbsp brown sugar
Spring onion cut into ringlets (just because I don’t have coriander)

Blanch beans, capsicums and carrots with boiling water for about 2 minutes. Drain and run through cold water to stop the cooking process. Set aside.

Heat about 2 tbsp of vegetable oil in a saucepan. Add curry paste and cook over moderate heat for about 5 minutes.

Turn heat to high then add beef. Stir-fry for about a minute or until evenly coated with curry.

Add beef stock and bring to boil.

Stir in vegetables, coconut cream, limejuice, fish sauce and brown sugar. Cover with a lid and bring to boil.

Turn off the heat. Give it a good stir. Taste and adjust seasoning if necessary. Pour over serving bowl sprinkled with spring onion ringlets. Serve hot over steamed rice.

 

Beef Red Curry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 400g sirloin steak, sliced thinly
  • 2 tbsp red curry paste
  • A handful of green beans, edge trimmed and the length halved
  • 1 small carrot, skinned and sliced into florets
  • 1 yellow capsicum (I ran out of red ones)
  • 1 cup beef stock (use half or less if you want creamier sauce)
  • ¾ cup coconut cream
  • 1 tbsp limejuice
  • 1 tbsp fish sauce
  • ½ tbsp brown sugar
  • Spring onion cut into ringlets (just because I don’t have coriander)
Instructions
  1. Blanch beans, capsicums and carrots with boiling water for about 2 minutes. Drain and run through cold water to stop the cooking process. Set aside.
  2. Heat about 2 tbsp of vegetable oil in a saucepan. Add curry paste and cook over moderate heat for about 5 minutes.
  3. Turn heat to high then add beef. Stir-fry for about a minute or until evenly coated with curry.
  4. Add beef stock and bring to boil.
  5. Stir in vegetables, coconut cream, limejuice, fish sauce and brown sugar. Cover with a lid and bring to boil.
  6. Turn off the heat. Give it a good stir. Taste and adjust seasoning if necessary. Pour over serving bowl sprinkled with spring onion ringlets. Serve hot over steamed rice.

 

 

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

10 thoughts on “Beef Red Curry

  1. That’s it! I’m going out now for a huge breakfast because this dish just made me very hungry … hehe! Nicely photographed images, by the way, which only sharpened my early morning hunger pangs!

    Cheers!
    Tito Eric recently posted Getting enough sleep?

    1. Oh thank you!

      Try it, jellybelly :-) This version I believe is fusion and I think is just right for our taste buds. Other Southeast Asian and Indian beef curry maybe too strong for us Pinoys but give them a try. I like them, too!

    1. Mommynuts, the first beef curry I’ve tried is authentic Beef Rendang – it’s a Malay dish and was too strong for me then. But if you get to try a milder version you’ll surely love it. My curry above I believe will suit you more.

    1. Hi Jenn, yes there is. Though I am not an expert on these, I believe red curry is red because of more chili and shrimp paste in it. Yellow curry is more turmeric and green curry has more coriander in it. And they do taste different.

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