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Red Curry Beef

From the Kitchen of Teena Carroll,
2003-10-23
From Step-by-Step Thai cooking. This is a really tasty red curry, with the sauce made form scratch. The green beans seems superfluous, so I marked them optional.

Prep Time:
 20 minutes

Cook Time:
 40 minutes

Categories:
 Thai
 Entree

Yields:
 6

Ingredients

6-10 dried red chilies, soaked in hot water 15 minutes
3 dried lime leaves or strips of lime zest, soaked in hot water 15 minutes
1Tbsp coriander seed,
1/2tsp caraway seed (or cumin seed),
1tsp shrimp paste,
1 medium onion, finely chopped
4cloves garlic,
1 3/4inch ginger,
2Tbsp cooking oil,
3 1/3cups coconut milk (lite ok),
2lbs beef sirloin or round steak,
1 fresh red chili, seeded and sliced
6 1/2oz green beans, trimmed and cut into pieces
2Tbsp fish sauce,
1 lemongrass root, chopped

Equipment

  • Food Processor

Directions

  1. Drain chilies and limes leaves. Slit open chilies and scrape out seeds.
  2. Toast coriander, caraway seeds and shrimp paste in a dry wok until aromatic. Place in food processor and add lemon grass, garlic, onion and ginger. Process until well combined
  3. Add soaked chilies and lime leaves and food process until a smooth paste is formed.
  4. Heat oil in a wok. Add paste and cook for 3 min. Stir in coconut milk and cook for about 25 minutes (until oil floats to surface)
  5. Slice meat into strips 3/4 inches wide. Add meat and green beans to the mixture in the wok.
  6. Simmer 15 minutes. Add fish sauce and stir.