Curry HT MC Thai 100mins
4 Hot Beef Vegetables
Spices Herbs Main Course Curries
Dairy Free Thailand Asia Asian
tbsp Curry paste
tbsp Peanut oil
tbsp Garlic, finely
tbsp Galangal, finely
tbsp Lemon Grass, finely chopped
tbsp Thai Basil, chopped
lb Stewing Beef, cut into 2.5cm/ 1" cubes
tbsp Lime Zest, shredded
tbsp Kaffir Lime Leaves, shredded
Sauce to taste
teasp Chilli paste (more if you like it hot)
Potatoes, cut into 2.5cm/1" cubes
Place the curry paste with 2 tablespoons of the 'cream' form the coconut milk in
a small saucepan and heat until the oil starts to separate.
Meanwhile, in a separate large saucepan, heat the peanut oil, garlic, galangal
and lemon grass until hot and stir fry 1 minute.
Add the beef and stir fry for 5 minutes until lightly browned on all sides
then add the curry paste/coconut cream mixture together with the rest of
the coconut milk, lime zest, lime leaves, basil, fish sauce and chili paste and
Bring to a boil then reduce the heat and simmer for about 45 minutes until
beef is tender.
Once the beef is just tender, add the potatoes and onions, mix well and continue
to simmer for a further 30 minutes or until potatoes are cooked. Serve hot.
More Beef Recipes |
General Beef/Veal Preparations
| More Thai Recipes
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