Stolen Thai Beef Curry Recipes

THAI BEEF CURRY

Thai Beef Curry image

My son and I doctored up a Thai beef curry recipe from a local upscale restaurant using what we had and liked. We were both impressed and will make this again. Serve over cooked rice.

Provided by Betty McCommon

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 19

Ingredients

1 tablespoon peanut oil
½ yellow onion, sliced thin
½ green bell pepper, sliced into 1/4-inch strips
½ red bell pepper, sliced into 1/4-inch strips
1 (14 ounce) can coconut milk
3 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons red curry paste, or more to taste
1 tablespoon white sugar
1 tablespoon soy sauce
1 tablespoon peanut sauce, or more to taste
1 teaspoon Worcestershire sauce
¼ teaspoon ground turmeric
⅛ teaspoon garlic salt, or more to taste
⅛ teaspoon curry powder, or more to taste
⅛ teaspoon garam masala, or more to taste
2 dashes chile-garlic sauce (such as Sriracha®)
1 ½ pounds sirloin steak, cut into strips
⅓ cup peanuts, chopped

Steps:

Heat peanut oil over medium heat in a large wok until it sizzles. Add onion and bell peppers. Stir-fry until tender, 5 to 7 minutes Transfer to a bowl.
Pour coconut milk into the wok. Reduce heat to low and simmer 3 to 5 minutes. Add lime juice, fish sauce, curry paste, sugar, soy sauce, peanut sauce, Worcestershire, turmeric, garlic salt, curry powder, garam masala, and chile-garlic sauce. Stir to combine and adjust to taste.
Increase heat to medium; stir steak and bell pepper-onion mixture into the wok and cook until mixture has thickened and reduced and steak is firm and hot in the center, about 10 minutes. Remove from heat and top with peanuts.

Nutrition Facts : Calories 377.1 calories, Carbohydrate 10.9 g, Cholesterol 49 mg, Fat 27.5 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 16 g, Sodium 800.2 mg, Sugar 4.7 g

STIR-FRIED BEEF CURRY

Stir-Fried Beef Curry image

Easy and delicious. Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on it's own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli.

Provided by littleturtle

Categories Curries

Time 39m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean beef steak, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1 1/2 tablespoons spring onions, finely chopped
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
2 teaspoons cornstarch
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
1 tablespoon madras curry paste or 1 tablespoon Madras curry powder
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons chicken stock or 2 tablespoons water

Steps:

Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
Pre-heat wok until very hot.
Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
Remove from wok and drain well in a colander set inside a bowl to reserve oil.
Wipe the wok clean and re-heat over high heat.
Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
Return the beef to the wok and toss to coat thoroughly with sauce.
Serve immediately.

THAI STIR-FRY BEEF CURRY

Thai Stir-Fry Beef Curry image

After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!

Provided by Raspberry Cordial

Categories Curries

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

90 ml coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
6 kaffir lime leaves
1 tablespoon oil
2 tablespoons panang curry paste (use only 1 Tbsp. or less for less heat)
250 g beef sirloin, sliced thinly
1/8 cup green pepper, sliced
1/8 cup red pepper, sliced
1/4 cup onion, sliced
2 tablespoons roasted peanuts, chopped fine (or cashews)

Steps:

Mix together the sauce ingredients and set aside.
Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
Serve over Jasmine rice. (P.S. Don't eat the lime leaves).

RED THAI BEEF CURRY

Red Thai Beef Curry image

Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

Provided by The Flying Chef

Categories Curries

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 kg chuck (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r) or 1 kg rump steak, chopped (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r)
2 tablespoons peanut oil
1 brown onion, sliced
3 garlic cloves
2 teaspoons ginger
2 teaspoons lemongrass, sliced thinly
2 tablespoons red curry paste
1/2 teaspoon beef bouillon granules, concentrate (cube, powder, paste etc..)
1/2 cup water
3/4 cup coconut milk
1 teaspoon fish sauce
1 tablespoon lime juice
200 ml coconut cream
1 teaspoon sugar
1/4 cup fresh coriander, Chopped

Steps:

Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
Serve with Thai fragrant rice such as Jasmine.

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