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Tuesday, July 30, 2019

Thai green beef curry


Keep calm and curry on.

Because making this dish is easier than laminating the croissant dough... Hey, one can only make so many French pastries!

Green curry is one of my favourite Thai food. Chicken rather than beef is commonly used when making this type of curry but I think using the latter is so much better.

Green curry paste is made up of different spices, the green colour comes from bird's eyes chillies and by adding Thai basil in the mixture, it will intensify the colour without the heat.


It may not look like much but this curry is packed full of flavour, the combination of different flavours and textures are perfect with steamed rice or noodles. Nope, the green curry paste is not made from scratch as I don't have all the spices on hand. 

This is more like a soupy curry rather than the thick saucy version that I usually have in some Thai resto here. According to Hot Thai Kitchen cookbook, where I got this recipe, this curry should have a creamy mouthfeel but should not be thick or viscous, so I got it right. I like a more thicker version though, maybe will adjust the amount of liquid next time 🤪Recipe listed below is my tweak version.

You can use different kinds of vegetables when making this dish. I added zucchini for its firm and crunchy texture. 


Recipe adapted from Hot Thai Kitchen cookbook

600 grams boneless short ribs, cut into bite-sized pieces
500 grams coconut milk
85 grams (store-bought) green curry paste
5 grams coarse sea salt
3-4 cups water, for boiling the beef
5 kaffir lime leaves, torn into chunks
50 grams palm sugar, grated or finely chopped
1 tbsp fish sauce
300 grams bamboo shoots (from 1 can, drained), cut into bite-sized pieces
1 small red bell pepper, cut into bite-sized pieces
2 stems of Thai basil, use only the leaves

* In a medium-sized saucepan, add the beef, 60 grams coconut milk, 25 grams curry paste and 5 grams salt. Add enough water to completely cover the beef, bring to the boil, loosely cover and simmer for 1.5 to 2 hours. Skim off the scum that accumulates on the surface of the stock. Add more water if necessary.

* Remove beef chunks from the stock and set aside. Reserve 500 ml of the beef stock, if there isn't enough, add more water to make up the difference.

* Reduce 3/4 cup of the coconut milk in the saucepan over medium-heat until very thick and the clear coconut oil starts to separate from the white portion, 10-15 minutes. If the separation doesn't happen, don't worry, just proceed with the recipe.

* Add curry paste to the reduced coconut milk and cook over low heat for 3-4 minutes until curry paste is very thick. Add the remaining coconut milk and stir to mix. Turn heat to medium and add the beef stock, lime leaves, palm sugar, and the fish sauce, bring to the boil. Add the beef chunks, bamboo shoots, zucchini and bell pepper and cook for another 3-5 minutes, adjust seasoning if necessary. Turn off heat and add in the basil leaves, mix well.

* Transfer to a serving plate or bowl or ladle over rice or noodles. Garnish with basil leaves. Serve hot.


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