John Myers
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Thai Red Curry with Beef, Paprika-vegetable Mix and Yellow Basmati Rice
The perfect thai red curry with beef, paprika-vegetable mix and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Yellow basmati rice:
- 1 tbsp Oyster sauce
- 1 tbsp Ketchup Manis
- 1 tbsp Dark soy sauce
- 1 tbsp Rice wine
- 1 tbsp Peanut oil
- 50 g 1 Tüte Würzpaste für thailändisches rotes Curry
- 250 ml Coconut milk
- 400 ml Clear broth with beef (1 teaspoon instant broth)
- 125 g 1 rote Paprika geputzt
- 125 g 1 gelbe Paprika geputzt
- 125 g 1 grüne Paprika geputzt
- 75 g 1 rote Zwiebel
- 50 g 2 Frühlingszwiebel
- 1 Knoblauchzehe
- 1 Stück Ingwer
- 1 rote Chilischote
- 4 piece Kaffir lime leaves
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 Tsp / alternatively tsp instant chicken broth Colorful pepper from the mill
- 20 g Lightly roasted peanuts
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
- 1 tsp Ground turmeric
Serve:
- Parsley for garnish
- Wash the steak, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the steak strips with oyster sauce (1 tbsp) (, sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp) and rice wine (1 tbsp). Best overnight! Clean the peppers, wash and cut into small diamonds. Peel the onion Cut the ginger and clove of garlic and finely dice. Clean / core the chilli pepper, wash and finely dice. Clean and wash spring onions and cut diagonally into pieces. Shortly in a pan without oil Put the hip steak strips with the marinade in a kitchen sieve and drain well. Catch the marinade. Heat peanut oil (1 tbsp) in the wok, add the hip steak strips, fry vigorously / stir-fry and remove again. Garlic cloves, ginger cubes and Put the chilli pepper cubes in the wok, fry briefly / stir-fry and deglaze with the collected marinade. The Thai seasoning paste (50 g), the coconut milk (250 ml) and clear Add / pour the broth with beef (400 ml). Add the prepared vegetables (red + yellow + green peppers, red onion pieces, spring onion pieces and kaffir lime leaves) and the seared hip steak strips, bring to a boil and simmer for 5 – 6 minutes. Add / fold in the roasted peanuts and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock).
Yellow basmati rice:
- Bring basmati rice (150 g) in water (350 ml) with salt (½ teaspoon) and turmeric (1 teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for approx. 20 minutes.
Serve:
- Press the rice into a cup, turn it out onto the plate and garnish with parsley. Add the Thai red curry with beef, paprika-vegetable mix and serve.
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