Pad Ped Nuea Stir Fried Curry Beef With Long Beans Food

CURRY BEEF STIR-FRY

Steps:

• In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat. , In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef. , For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

THAI SPICY BEEF (NUER PHAD PHED)

Steps:

• Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
• Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
• Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
• Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
• Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.

LOW CARB PAD PED NUEA - STIR FRIED CURRY BEEF WITH GREEN BEANS

Steps:

• Stir together the fish sauce, red curry paste, sweetener and chili paste, set aside.
• Heat a large skillet and add oil and garlic and red pepper flakes, or chiles if using, heat for a minute. Add the beef and saute on medium-high heat until meat is done. Add green beans and all other ingredients and continue to cook for about 1 minute (longer if using frozen beans) until the beans are tender crisp.
• (Can be served over steamed jasmine rice, if not waching carbs!).

DRY BEEF CURRY WITH PEANUT AND LIME (NUA PAD PRIK)

Steps:

• Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely.
• Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan.
• Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
• To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil.
• Strain the beef, reserving the cooking liquid and place a cupful of the cooking liquid in a wok. Stir in 2-3 tbsp of the curry pastry according to taste.
• Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice.
• Serve decorated with the lime, chili and cilantro.

PHAD PED GARE (STIR-FRIED LAMB WITH RED CURRY PASTE AND GINGER)

Steps:

• Heat wok and add oil. When the oil is hot, add the garlic, small chopped chilies, curry paste and wild ginger. Stir and cook until the mixture is soft and flavorful.
• Add the lamb, string beans, and eggplant to the curry paste. Keep stirring until fully cooked.
• Add sugar and oyster sauce and stir well. Taste to see if more seasoning is needed.
• Add the fresh pepper corns, sweet basil, and sliced chili. Stir well.
• Ladle on to a plate, add a dash of coconut milk and serve.