Thai Red Beef Curry
Red Curry is a popular Thai curry paste which consists of garlic, shallots, dried red chillies, lemongrass, galangal, peppercorns, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds and cumin seeds. It is traditionally made with a mortar and pestle which in turn releases the ingredients natural oils while it being pounded. It is commonly used together with different meats, tofu and vegetables like eggplant, bamboo shoots, mushrooms and spinach in a coconut milk base.
A truly remarkable Thai dish that is easy to prepare. Enjoy it with freshly cooked jasmine rice, a really good warming meal especially now its winter here, the spiciness on this dish would definitely help.
700g beef brisket, sliced into bite sized pieces
7 pcs shiitake mushrooms, hydrated
150g spinach leaves
1 red capsicum, thinly sliced
4 garlic cloves, minced
1 small red onion, thinly sliced
2 tbsp Thai red curry paste
1 cup coconut milk
1 cup coconut cream
2 cups beef stock
1 1/2 tbsp brown sugar
3 tbsp chopped basil leaves
- In a wok add oil and brown beef pieces in high heat. Remove beef from wok then set aside.
- Add garlic, onion and red curry paste, stir fry until fragrant.
- Add the beef back together with shiitake, coconut milk, beef stock, sugar and fish sauce. Bring to a boil and simmer for 40-45 minutes or until beef is tender.
- Add spinach, capsicum, basil and coconut cream and simmer for 2 more minutes.