Tuesday, April 19, 2011

Thai Beef Curry with Coconut Milk


- 3 tbsp vegetable oil
- 800 g/1 lb 12 oz braising steak, cubed
- 2 onions, sliced thinly
- 2 tbsp Thai red curry paste
- 1 tbsp tamarind paste or lime juice
- 2 tbsp fish sauce
- 850 ml/1 1/2 pints coconut milk
- 2 tsp sugar
- 6 cardamom pods, crushed
- 1 small pineapple, peeled and chopped

Thai Beef Curry
How to make
- Heat the oil in a flameproof casserole.

- Brown the beef in batches and set aside.

- Add the onions to the oil and cook for 5 minutes, then set aside with the beef.

- Add the curry paste and cook gently for 1 minute, stirring constantly.

- Stir in the tamarind paste, the fish sauce, coconut milk and sugar.

- Bring to boil, then reduce the heat and return the beef and onions to the casserole with the cardamom.

- Simmer gently, uncovered, for 1-1 1/2 hours, or until the meat is tender.

- Stir from time to time and if it is becoming dry, cover with a lid.

- Add the pineapple and cook for 5 more minutes.

- The curry should be quite dry, but add a little water if necessary.

- Then Serve with rice and prawn crackers.

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