Thai Red Beef Curry (recipe from Thailand)
When I went to Thailand I took a few classes at the Blue Elephant Cooking School in Bangkok. It was an amazing experience and learned so much about roots, spices, curries and how to cook them properly.
Of course before leaving the country I filled up by bag with ingredients to bring with me to Shanghai! And short after I landed I made myself my very first thai red curry from scratch!
Before I was always using those pre-made curries paste which surely make your life a lot easy, but have nothing to do to the authentic flavor of fresh made curry! besides, making curry it is SUPER easy!
Here is the recipe for making this red beef curry dish!
Ingredients (serves 1):
for the curry paste
- 2 dried chili (soaked in water)
- 4 pieces bird eye chilli
- 1/2 tbsp galangal
- 1 tbsp lemongrass
- 1/4 tsp shrimp paste (optional)
- 1/4 tsp salt
- 1 tsp kaffir lime skin
- 2 cloves garlic
- 2 shallots
for the beef
- 80 gr beef tenderloin
- 30 gr pea eggplant
- 2 tbsp vegetable oil
- 1/2 tbsp fish sauce
- 1/2 tbsp palm sugar
- 1 chili pepper
- 10 Thai basil leaves
- 2 Kaffir leaves
- 3 tbsp chicken stock
Grab your bid eye chili
For the curry paste, place fresh and dried chili, salt, lemongrass and galangal into a mortar and paste until smooth
Next add garlic, shallots and the shrimp paste. Keep pasting until you get a smooth paste. Set aside
Slice up the beef
wash the pea egg plant
grab some kaffir leaves roll them up and slice them thin
Slice up the chili
now that you have all your ingredients ready we can start cooking!
In a skillet heat up the vegetable oil, add the curry paste and stir-fry until paste is fragrant.
Add beef and stir for 1 min
Then add chicken stock (a little bit at a time), pea eggplant, kaffir lime leaves and chili pepper. Season with fish sauce and palm sugar to taste.
Turn off the heat and add basil leaves.
Serve it up immediately with some white steamed rice!
oh, this one is HOT. and I mean it! 😉