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Red Curry with Beef
Thailand
  -   Kaeng Phet Nua
Serves
Effort:
Sched:
DoAhead:  
3 main  
***
55 min  
Yes
A light flavorful curry with plenty of beef and contrasting crunchy bamboo shoots. It has moderate chili bite, which you can regulate by the amount and hotness of your red curry paste. While the basil leaves won't be as green, this dish reheats very well. Serve with plenty of steamed Jasmine rice.



1
1
8
3
5
20
1
1/2
1/2
14
1/2
2
1
1
#
oz
oz

oz

t
t
T
oz
c
T
T
T
Beef, lean
Shallots
Bamboo Shoots
Kaffir Lime Leaf (1)
Bell Pepper, red
Thai Basil Leaves
Coriander Seeds
Cumin Seeds
Paprika
Coconut Milk
Stock
Fish Sauce
Oil
Red Curry Paste (2)  
Prep   -   (40 min)
  1. Cut BEEF into strips less than 1/4 inch thick about 2 inches long and 1/2 inch wide.
  2. Slice SHALLOTS fairly thin.
  3. Cut BAMBOO SHOOTS into slices similar in size to the Beef. If they were canned, blanch in boiling water for 5 minutes to remove the tinniness (not needed for the more modern vacuum pack). Weight given is drained.
  4. Roll up LIME LEAVES and slice into very fine threads, discarding the central rib.
  5. Cut BELL PEPPER into slivers.
  6. Remove BASIL LEAVES from stems, split them in half lengthwise if very large, or if rather small double the quantity. Set to soaking in cold water (keeps them green longer).
  7. Grind together Coriander and Cumin, mix with Paprika (for color).
  8. Separate Coconut Milk. Skim 1/3 cup off the top (the cream) and keep it separate from the rest of the can.
  9. Mix the rest of the Coconut Milk with the Stock, Fish Sauce and Lime Leaves.
Run   (15 min)
  1. Blanch Beef in boiling water over high heat. As soon as it comes back to a boil and foams up, drain and rinse (this keeps the curry a nicer color).
  2. In a wok or spacious sauté pan heat Oil and fry Shallots and Red Curry Paste gently until evenly blended with the oil and aromatic but not at all browned.
  3. Stir in the 1/3 cup of Coconut Cream and the Spice mix. Fry stirring until well mixed.
  4. Stir in the Beef and fry stirring until well mixed with the seasonings.
  5. Stir in the Stock mix, Lime Leaves and Bamboo Shoots. Bring to a boil and simmer covered for about 10 minutes.
  6. Stir in the Bell Peppers for about 1 minute. Take off heat. Drain and stir in Basil Leaves.
  7. Serve immediately with plenty of steamed Jasmine rice.
NOTES:
  1. Kaffir Lime Leaves:   These come two to a stem, one large and one smaller. You need one stem (2 leaves). If you don't have these use some lime zest - green only - not the same but something. For details see our Kaffir Lime page.
  2. Red Curry Paste:   This is one of the essential Thai curry pastes . Different brands and recipes vary, but the amount in this recipe is scaled for our Red Curry Paste which is pretty hot.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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