Red Beef Curry
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[Based on 2 users]
Author srivalli99 Yield No Value
Published Oct 16, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Beef Standing Time 1 hour

Recipe of Red Beef Curry

Ingredient Name Quantity Unit
Stewing Steak 1000 Grams
Coconut Milk 2 Cup
Red Curry Paste 3 Tablespoons
Coconut Milk 2 Cup
Citrus Leaves 2 Springs
Salt 1 Tablespoons
Fish Sauce 2 Tablespoons
Red Chilies, Seeded And Sliced 2 Numbers

Directions

Trim the meat and cut into cubes. Make coconut milk and leave the first extract or thick milk in the refrigerator long enough for the cream to rise to the top, then spoon it off until you have a cup of the top of the coconut milk. Simmer this in a large saucepan, stirring constantly, until it comes to the boil, then cook over a low heat until the cream thickens and the oil starts to show around the edges. Add the curry paste and fry for 5 minutes or so, stirring constantly. When done the curry paste will smell cooked and oil will start to separate from the mass again. Add beef and stir well, then add remaining coconut milk, both first and second extracts. Add all remaining ingredients. Stir while bringing to the boil, then lower heat and simmer until beef is tender. If the beef has not become tender and the gravy seems to be cooking away, add a little more coconut milk or hot water and stir. The gravy should be rich and red, and there should be quite a lot of it. Serve with white rice and krueng kieng.
Posted Oct 16, 2007

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2 Comments

Annette May 27, 2012
You did not acknowledge Charmaine Solomon. You snatched a recipe from a famous cook book by Charmaine Solomon and did not even change a word of it. You are a thief. And lazy too!

Annette May 27, 2012
You did not acknowledge Charmaine Solomon. You snatched a recipe from a famous cook book by Charmaine Solomon and did not even change a word of it. You are a thief. And lazy too!

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