Thai Beef Curry With Bamboo Shoots Food

THAI BEEF CURRY WITH BAMBOO SHOOTS

Steps:

• Curry Paste:.
• First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
• Drain peel mixture and reserve 1/2 cup of the liquid.
• Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
• Stirfry:.
• heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
• add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
• Stir in basil and serve over white sticky rice.

SPICY RED CURRY BEEF WITH BAMBOO SHOOTS AND ASPARAGUS TIPS

Steps:

• Prep the ingredients: trim the beef, slice very thinly, against the grain, finely mince the shallot, slice the garlic, slice the chili pepper, drain the bamboo shoots, cut the tips off the asparagus.
• Heat some oil a saute pan or wok.
• Season the beef with salt and pepper.
• Add the beef to the wok, stir fry till slightly browned.
• Add the shallot, garlic, and chili, continue to stir fry.
• Keeping the heat on high add the bamboo and the asparagus.
• When the asparagus is slightly cooked (DO NOT OVERCOOK!), add the curry paste.
• Add the coconut milk, fish sauce, soy sauce, and sugar.
• Simmer for 5 minutes.
• Add the basil and cilantro.
• Serve over rice.

STOLEN THAI BEEF CURRY

Steps:

• Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan.
• Pound to a paste and set aside.
• Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil.
• Wipe and trim the meat, cut into cubes, add to the Coconut Milk.
• Cover and simmer for one hour.
• Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes.
• Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes.
• Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender.
• Taste and add salt if required.
• Serve with boiled rice.
• You can use powdered Galangal instead of fresh.
• There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it.
• Bon Appetite!
• You can leave out the Laos powder if you can't find it.

THAI BEEF CURRY

Steps:

• Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
• Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
• Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

MIXED SEAFOOD CURRY WITH BAMBOO SHOOTS

Steps:

• Heat oil in wok, and saute garlic, onion and ginger.
• Add frozen squid and saute, then add shrimps and fish sauce; set aside.
• In the same wok, add string beans and bamboo shoots.
• Add coconut cream, and if you want a thinner consistency, you can dilute with water.
• Let it boil and add chicken bouillon.
• Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
• Place on top of hot jasmine rice and serve.