Zutaten für Thai Red Curry Of Beef
- 2 tbsp vegetable oil
- Beef Steak
- Garlic Cloves
- Red Curry Paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup beef stock
- 2 tbsp Thai fish sauce
- 1 tbsp brown sugar
- Red Chilies
- Coconut
- 2 cups baby spinach
- Fresh Basil Leaves
- 8-10 dried red chilies
- Salt
- 1 tbsp galangal (finely chopped)
- 1 tbsp lemongrass (finely chopped)
- 8 cloves garlic (minced)
- Shallots
- Coriander Seed
- Cumin Seed
- Dried Shrimp Paste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Red Curry Of Beef? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Thai Red Curry Of Beef
- **Make the Nam Prik Gaeng Daeng Paste:** Using a mortar and pestle (or a stick blender – your choice!), pound/blend the following ingredients for the red curry paste in order: 8-10 dried red chilies (adjust to taste), 1 tbsp lemongrass (finely chopped), 1 tbsp galangal (finely chopped), 4 cloves garlic (minced), 1-inch piece of ginger (grated), 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/4 tsp white pepper, 2 tsp shrimp paste (belacan), 1/4 cup roughly chopped cilantro, and 1-2 tablespoons of water as needed to form a smooth paste.
- **Prepare the Beef:** Cut 1 lb beef sirloin into thin strips.
- **Stir-fry the Beef:** Heat 1 tablespoon vegetable oil in a wok over high heat. Stir-fry beef in batches for 1 minute until browned. Set aside.
- **Sauté Aromatics:** Add 1 tbsp vegetable oil to the wok and sauté 4 cloves garlic until golden brown.
- **Bloom the Curry Paste:** Stir in 2 tablespoons of the red curry paste and fry for 30 seconds until fragrant.
- **Add Coconut Cream:** Pour in 1 (13.5 oz) can of full-fat coconut milk and stir well. Bring to a boil.
- **Simmer with Broth:** Add 1 cup beef stock (or water) and bring back to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
- **Add Remaining Ingredients:** Stir in 2 tbsp Thai fish sauce, 1 tbsp brown sugar, 2-3 red chilies (sliced – adjust to taste), 1/4 cup unsweetened shredded coconut, and 2 cups baby spinach. Simmer until spinach wilts (about 2 minutes).
- **Garnish and Serve:** Stir in 1/4 cup fresh basil leaves just before serving. Serve hot with steamed rice. (Optional: substitute 1 lb shrimp for the beef and add 3/4 cup fresh or canned pineapple chunks).
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
90g
Fat
195g
Carbs
14g
