Thai Beef Curry With Bamboo Shoots Recipes

RED THAI BEEF CURRY

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.

THAI BEEF CURRY WITH BAMBOO SHOOTS

Steps:

• Curry Paste:.
• First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
• Drain peel mixture and reserve 1/2 cup of the liquid.
• Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
• Stirfry:.
• heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
• add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
• Stir in basil and serve over white sticky rice.

STIR-FRY BEEF WITH BAMBOO SHOOTS

Steps:

• Cut the beef across the grain into thin slices about 2 inches long.
• Place the beef in a bowl and add the marinade ingredients one at time, mixing in well and adding the cornstarch last.
• Marinate the beef for 25 minutes. While the beef is marinating, prepare the other ingredients:
• Combine the oyster sauce, dark soy sauce, and water in a small bowl.
• Rinse the bamboo shoots in warm water to remove any tinny taste and drain.
• Finely chop the garlic. Cut the bell pepper in half and remove the seeds. Cut into thin strips. Clean the green onions and slice on the diagonal into thirds.
• Heat the wok over medium-high to high heat.
• Add 1 1/2 tablespoons oil.
• When the oil is hot, add half the garlic.
• Stir-fry until aromatic (about 10 seconds), and add half the beef.
• Let the beef brown and then stir-fry at high heat until the beef is about 80 percent cooked.
• Remove from the wok and cook the remainder of the beef. Add a small amount of rice wine or sherry to the beef while cooking if desired.
• Wipe out the wok and add 1 tablespoon oil.
• When the oil is hot, add the remainder of the garlic.
• Stir-fry for 10 seconds and add the green pepper.
• Stir-fry for a minute and then add the bamboo shoots. Splash a bit of water, soy sauce or chicken broth on the vegetables if they begin to dry out while stir-frying. (Total time for stir-frying the vegetables should be about 2 minutes).
• Add the sauce to the wok and bring to a boil.
• Add the cooked beef and the green onion back into the wok.
• Stir-fry for another minute to mix everything together.
• Serve hot with rice.

AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) แกงเผ็ดไก่

Steps:

• Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.
• Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)
• Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
• Add chicken and bamboo slices, and stir well together.
• Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
• Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
• Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.