Thai Beef Curry
6 servings
60 minutes
Thai beef curry is a spicy and aromatic dish that embodies the richness of Thai cuisine. It combines tender beef infused with rich spicy notes of red curry paste, the sweetness of coconut milk, and the freshness of lime. The contrasting flavors intertwine: mild heat, pleasant sweetness, and refreshing acidity. The dish's origins trace back to traditional Thai recipes adapted for modern gourmets. Juicy bell peppers and crunchy green peas enhance the texture, while basil adds an exquisite aromatic finish. Beef curry pairs perfectly with jasmine rice, which gently complements the intensity of flavors. This dish not only warms and satisfies but also offers a gastronomic journey through Thai culinary traditions.
1
Place the meat in the freezer for 30 minutes, then cut it into strips 3-4 mm wide and 5 cm long.
2
In a 20 cm diameter pan, heat vegetable oil over medium heat. Add curry paste and fry for 1 minute. Then pour in milk, fish sauce, add sugar, and simmer for 5 minutes until the mixture thickens slightly.
- Vegetable oil: 1 tablespoon
- Red curry paste: 1.5 tablespoon
- Coconut milk: 400 ml
- Fish sauce: 2 tablespoons
- Light brown sugar: 4 teaspoons
3
Add beef and fry for 3-5 minutes. Then add chopped bell pepper and peas, removing the strings beforehand. Cook for another 5 minutes, then remove from heat, sprinkle with chopped basil and drizzle with lime juice. Season with salt to taste.
- Flank steak: 650 kg
- Red sweet pepper: 1 piece
- Snap peas: 220 g
- Basil: 10 g
- Lime juice: 1 tablespoon
- Salt: to taste