Red Beef Curry

Tender beef cheeks in a rich, aromatic red curry with deep-fried eggplant, inspired by Mekong Baby, perfect for a comforting and flavourful meal.  Get ready for a flavour explosion! Dive into this mouthwatering red curry with tender beef cheeks and crispy eggplant. It’s like a warm hug from Grandma, with a spicy twist! ️✨ #RedCurry #FoodieAdventures #ComfortFood

This dish we have today is heavily inspired by a remarkable experience at Mekong Baby, where I first encountered a red curry served with fried eggplant and betel leaves. I was so enamoured with the dish that I vowed to recreate it at home.

Picture this: a bowl cradling tender beef that surrenders to your fork, melting in your mouth like a savoury dream. But wait, there’s more… the sinewy bits, sticky and collagen-rich, weave their magic. It’s like a culinary hug from Grandma, promising warmth, and comfort.

Now, close your eyes and imagine the taste. It’s a symphony of influences: a nod to Malaysian kitchens, a whisper of belachan (that funky shrimp paste), and a dash of sweetness, just enough to keep you intrigued. The savoury notes dance with tanginess, and the red chilies? Oh, they bring the zing, like a spicy tango on your tongue.

The pièce de résistance: Chinese-style deep-fried eggplant. These glossy beauties—crispy at the edges, creamy within—add layers of texture. Imagine biting into one: chewy, yet delicate, with a secret starch (maybe tapioca or potato) that keeps you guessing.

Together, it’s a flavour adventure—a passport stamped with memories of far-off markets and cosy family dinners. So, grab your chopsticks, dive into that curry, and let the beef cheeks and eggplant take you places. Bon appétit!

Red Beef Curry our recipe today is a type of red curry (kaeng phet), a vibrant Thai dish that has its roots in the culinary traditions of Thailand. While the exact historical origins are not well-documented, we know that curry pastes and spiced stews have been part of Thai cuisine for centuries. The rich, aromatic flavours of Thai red curry come from a blend of red chilies, garlic, lemongrass, shallots, ginger, and fish sauce, pounded together to create a paste. This paste forms the base of the curry, which is then enriched with coconut milk, making it a creamy, spicy, and deeply satisfying dish.

For our recipe today, I used beef cheeks and tried to recreate it as much as possible based on my experience at Mekong Baby. I think I nailed it, apart from the betel leaves, which I couldn’t find. The beef cheeks are perfect for this curry because they become incredibly tender after slow cooking, absorbing all the spices and flavours of the curry. The deep-fried eggplant adds a fantastic texture and complements the richness of the curry.

Cooking this curry at home brings a little bit of Mekong Baby’s magic to my kitchen. The aroma that fills the house while it’s simmering is enough to make anyone hungry. It’s a comforting dish that reminds me of the warmth and conviviality of family meals, yet it’s also sophisticated enough to serve to guests.

The deep flavours of the curry, the tender beef, and the crispy, creamy eggplant make this dish an absolute winner. Whether you’re a seasoned cook or a beginner, this red beef curry is a dish that will impress and delight. It’s a meal that invites you to sit down, take your time, and savour each bite.

So next time you’re in the mood for something special, give this red beef curry a try. Let it transport you to the bustling markets of Thailand and the cosy warmth of family dinners. It’s a culinary journey worth taking, and one that you’ll want to revisit again and again.

Red Beef Curry

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• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 2 hours 30 mins
• Total Time: 2 hours 45 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Thai

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Description

Tender beef cheeks in a rich, aromatic red curry with deep-fried eggplant, inspired by Mekong Baby, perfect for a comforting and flavourful meal.

 

 

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Ingredients

Units MUS Scale 1x2x3x

Beef Curry

• 1 kg beef cheeks, cut into large chunks
• 2 medium carrots, sliced
• 2 tbsp red curry paste (adjust to taste)
• 2 cups beef stock
• 1 can (400 ml) coconut milk
• 3 shallots, finely chopped
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 2 tbsp fish sauce
• 1 tsp brown sugar
• 2 birds eye chilies (adjust to your desired heat level), sliced
• 1 tsp belachan (shrimp paste)
• juice from 1 lime
• salt
• freshly ground black pepper
• oil

Crispy Eggplant

• 2 large Chinese eggplant (long and slender variety) or 1 large aubergine
• oil, for frying
• cornstarch, for coating
• salt
• freshly ground black pepper

Garnish

• fresh coriander
• coconut cream
• sliced long red chillies

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Instructions

1. Heat oil in a large pot over medium heat.
2. Add the beef cheeks and sear them on all sides until browned.
3. Push beef to the side, add shallots, garlic, and ginger. Sauté until fragrant.
4. Stir in the red curry paste, birds eye chillies, and belachan. Let the flavours meld for a minute.
5. Pour in the beef stock and coconut milk then bring to a gentle simmer.
6. Add the lime juice and carrots then season with fish sauce, brown sugar, salt, and pepper.
7. Cover and simmer on low heat for about 2 hours or until the beef cheeks are tender.  Adjust seasoning if needed.
8. On the last 15 minutes of the beef curry cooking process prepare the crispy Chinese deep-fried eggplant.
9. Heat vegetable oil in a deep fryer or a wok to 180°C.
10. Slice the Chinese eggplant or aubergine into thick strips and coat the eggplant or aubergine strips lightly with cornstarch.
11. Fry the eggplant or aubergine strips in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
12. Sprinkle with salt and pepper while still hot.
13. Ladle red beef curry into bowls then add the crispy Chinese deep-fried eggplant.
14. Garnish with fresh cilantro, long red chillies, and a drizzle of coconut cream.
15. Serve.

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