Beef And Pineapple Red Curry Recipes

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BEEF AND PINEAPPLE RED CURRY



Beef and Pineapple Red Curry image

Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon vegetable oil
1/4 cup red curry paste
1 pound sirloin steak, trimmed and cut against the grain into very thin strips
1/2 pound green beans, trimmed and cut in half crosswise
2 cups large diced pineapple (12 ounces)
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
Cooked jasmine rice, for serving
1/2 cup fresh basil leaves, torn

Steps:

  • In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, 1 minute. Add broth and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, 8 minutes. Serve over rice, topped with basil.

Nutrition Facts : Calories 379 g, Fat 23 g, Fiber 5 g, Protein 25 g, SaturatedFat 14 g

THAI RED CURRY OF BEEF



Thai Red Curry of Beef image

I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr.

Provided by Daydream

Categories     Thai

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1 lb beef steak, thinly sliced (or veal steak)
2 garlic cloves, finely chopped
2 tablespoons red curry paste (Nam Prik Gaeng Daeng paste, see below)
10 ounces coconut cream
3/4 cup beef stock
1 -2 tablespoon Thai fish sauce (amount per your preference)
2 -3 teaspoons brown sugar (amount per your preference)
2 fresh red chilies, seeded and sliced diagonally (optional)
4 ounces fresh coconut, shavings (optional)
3 ounces baby spinach leaves
20 fresh basil leaves
6 large dried red chilies, seeded and roughly chopped
3/4 teaspoon salt (I use less, for preference)
1 teaspoon finely chopped galangal (substitute fresh gingerroot if galangal is unobtainable)
1 tablespoon finely chopped tender lemongrass
3 tablespoons finely chopped garlic
3 tablespoons finely chopped shallots
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon dried shrimp paste

Steps:

  • For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste.
  • For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside.
  • Sauté the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly.
  • Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly.
  • Just before serving, stir in the basil leaves.
  • Serve with rice.

Nutrition Facts : Calories 1059.8, Fat 77.5, SaturatedFat 39.1, Cholesterol 152, Sodium 2109.3, Carbohydrate 42.9, Fiber 8.2, Sugar 22.5, Protein 54.7

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