Dish of Beef with Krachai & Red Curry Paste
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Beef, Krachai & Red Curry Paste


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
40 min
Prep		 This Beef dish uses Red Curry Paste, but isn't a curry. Beef fans will like this dish, and it isn't overly "spicy" (I provide Chili Vinegar Sauce to fix that at the table).

14
1-1/2
2
3
2
1
2
1
1/2
1/3
-------
oz
oz
oz
lrg

T
T
T
c
t
---
Beef
Krachai Root (1)
Long Beans (2)
Red Chili (3)
Kaffir Lime leaf (4)
Red Curry Paste (5)
Oil
Fish Sauce (6)
Stock
Salt
--Garnish----
Thai Basil Leaves
Prep   -   (25 min)
  1. Remove BASIL LEAVES from stems and set soaking in cold water, so they won't discolor so fast as a garnish.
  2. Slice BEEF about 1/8 inch thick and cut into strips about 3/4 inch wide and 1-1/2 inches long.
  3. Slice KRACHAI thin on the diagonal, add to Beef.
  4. Cap and de-seed CHILIS and cut into narrow strips, or, if long thin ones, slice diagonally into thin rings. Roll up LIME LEAVES and slice into narrow threads. Cut BEANS into 1 inch lengths. Mix all.
Run   -   (15 minutes)
  1. In a wok or spacious sauté pan heat Oil and fry Curry Paste over moderate heat until fragrant and well incorporated into the oil.
  2. Stir in Beef / Krachai mix and fry stirring until any exuded liquid has evaporated and it shows a bare touch of browning.
  3. Stir in Chili mix and fry stirring until well coated with oil. Stir in Stock, Fish Sauce and Salt. Cover and simmer until Beans are tender, about 10 minutes.
  4. Serve garnished with Basil Leaves (they can just be stirred in if you like), and accompany with plenty of steamed Jasmine rice.
NOTES:

  1. Krachai Roots:

      These are long narrow relatives of ginger. The flavor is milder and much more earthy. They are hard to find fresh but are available frozen and brined. I have found brined ones in jars quite satisfactory. If you have to use ginger, use half as much and chop it fine. For details see our Krachai page.

  2. Long Beans:

      These Asian beans, have a special afinity for beef. They are close relatives of the Black Eye Pea, but grown for fresh pods, not beans. If you can't get them, use regular green beans and add them a bit later to avoid over cooking. The flavor and texture will be different, but still good. For details see our Long Beans page.

  3. Chilis:

      Around here we all use red Fresno chilis, but Holland Red or similar will work fine. For details see our Thai Chilis page.

  4. Kaffir Lime Leaves:

      These come 2 leaves to a stem, so this recipe needs 1 stem. For details See our Kaffir Lime page. If you don't have them, grate the zest of the limes before you squeeze them for lime juice.

  5. Red Curry Paste:

      This is one of the standard Thai chili pastes. It is available commercially in jars, but it's better made by our recipe Red Curry Paste. "Red Curry Sauce" sold in yuppie markets is nothing like it.

  6. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  7. 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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