Tuesday, December 7, 2010

Spicy Red Beef Curry

It would appear that it's been more than a week since I last posted. My apologies, but lately I seem to have trouble finding the time to cook (it's a good thing my freezer is well stocked!). I wish I had a stunning recipe to give you given the absence, but instead we'll have to make do with something that's just good. My main complaint with this dish is I expected it to be spicier. Of course, this recipe comes together in the time it takes to cook the rice, so I can't complain too much. Making it a second time around, I would probably double the curry paste and spices and omit the bamboo shoots entirely. In terms of other changes, I cut the bamboo down to 1 can, added some bean sprouts, cut back slightly on the sirloin, omitted the kaffir lime leaves, subbed basil for Thai basil, and omitted the fresh cilantro. Original recipe with a few notes is included below.

One year ago: Egg Drop (an excellent template for breakfast)

Spicy Red Beef Curry (from The Best of Vietnamese and Thai Cooking)

1 tbsp vegetable oil
2 shallots, sliced
2 tsp red curry paste (consider doubling)
1/2 plus 1 cup unsweetened coconut milk
1/2 tsp ground cumin (consider doubling)
1/2 tsp ground coriander (consider doubling)
1 tsp paprika (consider doubling)
450g sirloin, cut into thin strips 2" long by 1" wide
1/2 cup chicken stock
2 tbsp fish sauce
2 tbsp sugar
2 kaffir lime leaves, cut into slivers (I omitted)
2 cup canned bamboo shoots, boiled 5 minutes, rinsed, and drained (consider subbing bean sprouts)
1/2 red bell pepper, julienned (I used a whole)
20 fresh thai basil leaves, cut in half
8 fresh cilantro sprigs for garnish
steamed rice (for serving)

1. Heat the vegetable oil in a skilled over medium heat.
2. Add shallots and curry paste and stir until fragrant, about 1 minute.
3. Add 1/2 cup coconut milk and stir for 2 minutes.
4. Add cumin, coriander, paprika and stir to dissolve spices.
5. Add the beef and toss in the seasonings for 1 minute.
6. Add 1 cup coconut milk, chicken stock, fish sauce, sugar, lime leaves, and bamboo shoot and bring to a gentle boil.
7. Cook uncovered until tender, 10 - 15 minutes.
8. Add red bell pepper and basil (and bean sprouts if using) and removed from heat.
9. Garnish with cilantro and serve with steamed rice.

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