John Myers
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Thai Style Red Beef Curry
The perfect thai style red beef curry recipe with a picture and simple step-by-step instructions.
For the meat:
- 300 g Beef goulash, lean, fresh or frozen
- 2 tbsp Sambal Bangkok ala Siu, (see appendix)
- Sunflower oil
For the sauce:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 2 small Chillies, red or green, fresh or frozen
- 10 g Ginger, diced, fresh or frozen
- 2 tbsp Sunflower oil
- 100 g Orange juice
- 4 tbsp Tomato paste
- 1 tbsp Soy sauce, light
- 1 tbsp Oyster sauce, (Saus Tiram)
- 20 g Carrots
- 1 Hot peppers, red, long, mild
- 1 tsp Chicken broth, Kraft bouillon
For the flower rice: (see appendix)
To garnish:
- Spring onions, just the green
- Freeze the fresh beef in the freezer, defrost frozen goods. Cut the meat cubes across the grain into approx. 8 mm thick slices. Marinate with Sambal Bangkok ala Siu for at least 30 minutes at room temperature.
- In the meantime, make the flower rice.
- For the sauce, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Select the chillies and process with or without grains, depending on your needs. Wash the chillies, cut into thin rings and discard the stalks. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- Strain the pieces of meat with a coarse sieve and drain well.
- Heat a wok, add the sunflower oil and let it get hot. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the chillies and ginger and stir-fry for 1 minute. Deglaze with the orange juice. Add the remaining ingredients, except for the carrots and peppers, and puree in the blender for 2 minutes at the highest level.
- Wash the carrot, cap both ends, peel, notch lengthways and slice diagonally into approx. 3 mm thick slices. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 5 mm wide and leave the grains as they are. Put the puree from the blender together with the carrot slices and the pepper pieces in a saucepan and simmer for 3 minutes. Season to taste with the chicken stock and black pepper. Take it off the stove and have it ready.
- Put the sunflower oil in the wok and let it get hot. Add the beef slices and stir-fry for 2 minutes. Distribute in the serving bowls, pour some of the sauce over them and garnish. Serve warm with the flower rice and the rest of the sauce.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu Heavenly Mandarin Blossom Rice: Heavenly Mandarin Blossom Rice
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