Saturday, 2 August 2014

Curry night

I've had some success growing Thai basil here, so just had to have a curry night to try it out...

Thai basil 

Thai Beef Curry with Thai Basil

Happy with basil and the curry was delish!

Red Thai Beef Curry


500g chuck steak
2 tablespoons peanut oil
1 brown onion, sliced

3 garlic cloves
2 teaspoons ginger
2 teaspoons lemongrass, sliced thinly
2 tablespoons red curry paste
1/2 teaspoon beef stock powder

1 cup water
1/3 can coconut cream
1 teaspoon fish sauce
lime juice
2/3 can coconut cream
1 teaspoon sugar
ripped Thai basil



1. 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.
2. 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 first amount of coconut milk.
3. Bring to boil, reduce heat and simmer covered for 2 hours. Uncover and cook for a further 45 Minutes or until beef is tender and thickened.
4. Finally add the lime juice, fish sauce, remainder of coconut cream and basil, cook stirring until heated through.
5. Serve with Thai fragrant rice such as Jasmine and limes to squeeze over.

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