Saturday, March 8, 2014

Thai Beef Yellow Curry




This is a dish for curry lovers.  Thai lemongrass curry made with Thai chilies, garlic, ginger, shallots, galangal, and cilantro is packed with flavor and a good kick.  The slowly cooked curry beef takes over two hours to fully cook, but most of the time is spent simmering the dish.  Total active cooking time for this dish is about 40 minutes.

Thai Beef Yellow Curry goes well with steamed Jasmine rice.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 2.5 hours
Active Cooking Time: 40 minutes
Special Tools: Large Food Processor and large deep skillet (12-13 inches) or small dutch oven.
Special Ingredients: Shrimp Paste made from tiny shrimps and Galangal, a root vegetable that looks similar to ginger can be purchased in most Asian food markets. Lemongrass and Thai Chilies are also available at Asian food markets, but have also become common in the produce section of many grocery chains.

Ingredients:

Curry Paste
Cloves from 1 Heads of Garlic
1 Medium Shallots quartered
1 Inch Ginger peeled and thinly sliced
1 Inch Galangal peeled and thinly sliced
10 Thai Chilies chopped in half
1/2 Teaspoon Coriander Seeds
1 Tablespoons Yellow Curry powder
1 Tablespoons Turmeric
1 Tablespoons Cilantro chopped
1 Tablespoons Shrimp Paste
3 Stalks Lemongrass trimmed and thinly sliced

Beef Dish
3 Cups Coconut Milk
1.5 lb. Chuck Beef cut into 2 inch strips (1/4 inch thick)
1 Cup Coconut Cream
3 Yukon Potatoes peeled and cut into 1 inch cubes
3 Shallots quartered
1 Tablespoon Agave

Preheat the oven to 400 degrees Fahrenheit.  Wrap the garlic cloves, shallots, ginger and galangal in a large sheet of aluminum foil.  Seal the foil and bake the root vegetables in the oven until soft (about 20 minutes).  Set aside to cool.

Place the Thai chilies in a bowl of boiling hot water to soften (about ten minutes).   Then transfer the chilies into a large food processor along with the coriander seeds, curry powder, turmeric, cilantro, shrimp paste, lemongrass and the baked garlic cloves, shallots, ginger and galangal.  Process the mixture on high until it combines into a paste (about 5 minutes).  Makes about 1 -2 cups and can be refrigerated for up two weeks.  Set curry paste aside.

Place 3 cups coconut milk and the beef strips in a large deep skillet or small dutch oven.  Cook the ingredients in a slow uncovered simmer for 60 minutes.  Remove the beef from the sauce and set aside.  Reserve 1.5 cups of the beef infused coconut milk and set aside.

In a clean large skillet or small dutch oven, place the coconut cream over medium heat to cook for 20-25 minutes or until the cream is thickened and reduced by half.  Stir the cream occasionally.  Add 1 cup of the curry paste and saut√© with the coconut cream for 2-3 minutes.  Add the 1.5 cup reserved coconut milk, cooked beef,  Yukon potatoes and shallots to the pan.  Bring the ingredients to a boil.  Then reduce the heat to a slow simmer.  Cover and let simmer for 40 minutes or until the potatoes are very soft and the beef is very tender.   Before serving, season with salt and pepper and stir in the agave to sweeten the dish.

Serve this delicious curry with a side of steamed jasmine rice.  Enjoy.







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