Red Thai Beef Curry Recipe.
Red Thai Beef Curry
Authentic Red Thai Beef Curry Recipe that’s packed full of flavour. Cook the meat on a lower heat for a longer time to make sure it’s as tender as possible.
With this recipe, you can change the number of ingredients you need. Change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.
Red Thai Beef Curry
Persons
6
Serving Size
6 Servings
Prep Time
10 minutes
Cook Time
1 hour, 30 minutes
Wait Time
1 hour
Total Time
1 hour, 40 minutes
Calories
525
21%
Fat
40 g
62%
Saturated
31 g
159%
Carbs
6.1 g
2.1%
Protein
39 g
Fiber
0.4 g
1.7%
Sugar
0.4 g
Sodium
775 mg
32%
Trans fat
0.4 g
Cholesterol
105 mg
35%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Notes
Why not make your own red curry paste with our recipe here.
Ingredients
- 1 Kg Stewing Steak
- 473 ml Thick coconut milk
- 3 tablespoons Thai Red Curry Paste
- 473 ml Thin coconut milk
- 2 Sprigs Citrus Leaves
- 1 teaspoon Salt
- 2 tablespoons fish Sauce
- 2 Fresh Red Chili, (Deseeded and sliced)
Instructions
- Trim the meat and cut it into cubes.
- Put the thick coconut milk in a bowl in the fridge for an hour or so until the cream rises to the top.
- Spoon off the cream from the milk into a cup.
- Heat the cup full of coconut cream in a large heavy saucepan stirring constantly until it comes to a boil.
- Lower heat and continue cooking stirring occasionally until the cream thickens and oil bubbles around it. By this time it should be reduced to a quarter of the original amount.
- Add the curry paste and fry cream for about five minutes stirring constantly.
- The curry paste will smell cooked and oil will separate from it when it is ready.
- Add the beef and stir well then add remaining coconut milk. Both thin and thick and add all other remaining ingredients.
- Stir whilst bringing to the boil then lower heat and simmer until beef is tender. If the beef has not become tender and the source appears to be cooking away add a little more coconut milk or hot water and stir.
- The source should be rich and red and there should be quite a lot of it.
- Serve with rice.
Nutrition Facts
Red Thai Beef Curry
Serves: 6
|
Amount Per Serving: 6 Servings
|
||
|---|---|---|
| Calories | 525.69 kcal | |
| % Daily Value* | ||
| Total Fat 40.59 g | 62.4% | |
| Saturated Fat 31.86 g | 159.3% | |
| Trans Fat 0.42 g | ||
| Cholesterol 105.74 mg | 35.2% | |
| Sodium 775.11 mg | 32.3% | |
| Total Carbohydrate 6.17 g | 2.1% | |
| Dietary Fiber 0.42 g | 1.7% | |
| Sugars 0.41 g | ||
| Protein 39.86 g | ||
| Vitamin A 1.24 % | Vitamin C 3.95 % | |
| Calcium 5.9 % | Iron 49.3 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Red Thai Beef Curry
