Thai Country Style Curry With Ground Beef And Green Beans 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 GREEN BEEF CURRY

Steps:

• Make sure you have chopped, weighed out and prepared everything before you start! Also, start cooking rice now. Check out our Jasmine Sticky Rice for how to make it perfectly every time.
• Bring a pan of water to the boil, wait for it to bubble furiously before adding the sliced aubergine (eggplant) and onions.
• After only 2 minutes of cooking, drain and rinse in a colander with the cold water tap, until cold. Set aside. (This process is called blanching)
• Heat oil in a pan, add the thai green curry paste and stir for 1 minute it will melt down as it heats.
• Add beef steak strips, flick the beef strips with a spatula to cover with green curry paste for only 1 minute. It will still be pink, do not wait for it to brown, it will continue to cook in the next steps).
• Pour coconut milk into the pan with fish sauce and sugar. Stir through and bring to the boil.
• Add the previously blanched aubergine and onions into the pan, stir through.
• Turn heat down to medium and add ginger, curry leaves and extra chillies (if using). Simmer for the final 2 minutes.
• Add a handful of chopped fresh basil.
• Serve with rice or noodles, and extra chillies (if wanted).

THAI COUNTRY-STYLE CURRY WITH GROUND BEEF AND GREEN BEANS

Steps:

• Heat oil in large skillet over medium heat, add garlic, toss well. Add curry paste and cook, mashing and stirring to dissolve it, until fragrant and softened, about 2-3 minutes.
• Crumble in ground beef and then add mushrooms. Cook, tossing often, until meat and mushrooms are browned and seasoned with curry paste, 2-3 minute.
• Add chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to gentle boil. Cook 3-5 minutes, until veggies are tender and meat is cooked through. Stir in basil leaves and remove from heat. Transfer to serving dish & serve hot or warm.