Thai Beef Coconut Curry Recipes

THAI BEEF CURRY

Steps:

• Dry the beef with paper towels then season it with salt and pepper.
• Heat the oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides. Remove the beef from the pot.
• Add the onion, ginger, and garlic and cook until they are soft, about 5 minutes. Add the beef stock, curry paste, and fish sauce and scrape off the dark bits (the fond) from the bottom of the pot.
• Add the beef to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer gently for 1 hour.
• Add the squash to the pot and continue to cook for 20 minutes, or until the squash is tender. Add the coconut milk and lime juice and season to taste with salt. Serve with Thai basil or cilantro on top.

THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

COCONUT MANGO THAI BEEF CURRY

Steps:

• In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer. , Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.

THAI BEEF CURRY

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.

PRESSURE-COOKER THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

BEEF COCONUT CURRY

Steps:

• Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
• Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
• Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.

THAI COCONUT CURRY

Steps:

• Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
• Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
• Serve curry over warm rice and garnish with remaining cilantro.

THAI BEEF COCONUT CURRY

Steps:

• Brown beef in little bit of the oil.
• Pepper and salt meat.
• Set aside.
• In same large pan saute ginger and garlic.
• Add the curry paste and saute for another minute, then add the coconut milk, whisk.
• Now add all other ingredients, except the green onions and whisk.
• Bring to a slow boil for a few minutes (5-10min), then discard the lemongrass.
• Add the beef and reheat for a few minutes.
• Serve over Jasmine rice and top with green onion.