Thai Green Beef Curry Food

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.

THAI GREEN BEEF CURRY

Steps:

• Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
• Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
• After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
• Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
• Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
• Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
• Add the previously blanched aubergine and onions into the pan, stir through.
• Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
• Add a handful of chopped fresh basil.
• Serve with rice or noodles, and extra chillies (if wanted).

THAI GREEN CURRY WITH SEAFOOD

Steps:

• Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
• Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
• Divide rice among four shallow bowls. Ladle curry over rice and serve.

THAI BEEF CURRY

Steps:

• Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
• Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
• If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.

BEEF WITH GREEN CURRY

Steps:

• In a large saucepan, heat oil.
• Add garlic and fry until golden brown, about 3 minutes, stirring often.
• Stir in curry paste and mix well.
• Add beef and stir-fry until just cooked through, about 1 to 2 minutes.
• Add coconut cream, stir well and bring to boil.
• Add beef stock and return to boil, stirring constantly.
• Add red chillies, fish sauce, Thai eggplant and sugar and simmer for 5 minutes, stirring often.
• Stir in chopped basil leaves just before serving.

THAI GREEN CURRY WITH BEEF AND EGGPLANT

Steps:

• Place all green curry paste ingredients together in a food processor, blender, chopper, or pestle and mortar. Add up to 1/4 can of the coconut milk, enough to help blend ingredients (reserve the rest for later).
• Process (or pound) well to create an aromatic Thai green curry paste. If you don't have a food processor or chopper, try using a blender, or finely mince all ingredients by hand and stir together well.
• Heat a wok or deep-frying pan over medium-high heat.
• Add 2 to 3 tablespoons oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (1 minute), then add the beef.
• Stir-fry briefly to cover the meat in spices (1 to 2 minutes).
• Add the stock and bring to a boil. Stir and reduce heat to medium or medium-low. Simmer 6 to 10 minutes.
• Set aside 1/4 cup coconut milk, reserving it for use later (the thick cream is best). Add the rest of the coconut milk to the curry, plus the eggplant (if using).
• Stir everything together, cover, and simmer 7 to 8 minutes, or until eggplant is tender enough to pierce with a fork.
• Add the bell pepper. Cover and simmer 2 to 3 minutes, or until everything is well cooked.
• Remove from heat and gently stir in the 1/4 cup reserved coconut milk . Taste-test, adding more fish sauce if not salty or flavorful enough.
• Add more lime juice if too salty or sweet for your taste. Add more sugar if not sweet enough. More chili can also be added.
• Portion out the green curry onto serving plates or bowls.
• Sprinkle with a generous amount of fresh basil and serve with plenty of Thai jasmine-scented rice .

GREEN CURRY BEEF

Steps:

• SEASON beef with salt. Set aside. Heat oil in wok or large skillet on medium-high heat. Add beef and curry paste; stir fry 2 to 3 minutes or until beef is lightly browned.
• STIR in coconut milk. Bring to simmer on medium heat, stirring frequently. Reduce heat to low. Stir in fish sauce and sugar. Simmer 10 to 15 minutes longer to blend flavors. Sprinkle with basil. Cover. Remove from heat. Let stand 5 minutes.
• GARNISH with additional basil and chile slices, if desired. Serve with cooked Jasmine Rice, if desired.
• Thai Kitchen Tips: • Partially freezing the steak makes it easier to cut into thin strips. • Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

THAI COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS

Steps:

• Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
• Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
• Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.