RCI-SP.005.0260.001
Thai-style Beef Curry
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 tbsp
- (30 ml) curry paste or powder2 tbsp
- (450 g) beef stew meat1 lbtrimmed of excess fat and cut into 1-inch (3 cm) pieces
- 2 unit
- 1½ cups
- 1½ cups
- (45 ml) Asian fish sauce (nam pla3 tbspnuoc mam)
- 2 tbsp
- 1 tbsp
- (450 g) new potatoes1 lbhalved
- (110 g) pearl onions¼ lbpeeled
- ¼ lb
- red bell pepper (capsicum) cored1 unitseeded, and cut into thin strips
- (250 ml) unsalted roasted peanuts1 cupcoarsely chopped, plus additional for garnish (optional)
Method
1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 1–2 minutes.
2
Add curry paste and stir constantly for 1–2 minutes to release the aromatics and deepen the color.
3
Add beef pieces in batches, stirring occasionally, and cook for 5–7 minutes until browned on all sides. Do not overcrowd the pot.
6 minutes
4
Pour in coconut milk and beef stock, stirring to deglaze the pot and incorporate the curry paste evenly.
5
Add bay leaves, fish sauce, lime juice, and sugar, stirring well to combine all flavors.
6
Bring the mixture to a simmer, then reduce heat to low and cover with a lid. Simmer gently for 45 minutes, stirring occasionally, until the beef is tender.
45 minutes
7
Add potatoes and pearl onions to the pot, stirring to submerge them in the liquid. Continue simmering, covered, for 20 minutes.
20 minutes
8
Stir in green beans and red bell pepper strips, then add the coarsely chopped peanuts. Simmer, uncovered, for 10 minutes until the vegetables are tender-crisp.
10 minutes
9
Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as needed to balance salt, acid, and sweetness.
10
Remove from heat and discard bay leaves. Transfer curry to a serving bowl and garnish with additional chopped peanuts if desired.