Thai red beef curry Ingredients four portions 500 g Keelaghans Diced beef 2 Shallots peeled and diced 6 Cloves of garlic peeled and sliced thinly 2 red chillies sliced I Red pepper diced 1 Mango peeled and diced 1 tsp. Fresh diced ginger 1 220g Jar RED CURRY PASTE 1 Tin coconut milk 10 Fresh basil leaves sliced 1 tsp. Curry powder (mild, medium or hot to your taste) 1 tsp. Paprika Oil for cooking Method Heat a heavy base pan until very hot Season the beef with salt and paprika Add some oil to the pan and add beef, stir occasionally When beef is nicely browned remove it and place it on some kitchen paper Add the shallot, garlic, chilli and ginger to pan Cook for a couple of minutes and add curry powder and red pepper Cook for a few more minutes to develop flavours. Add the red curry paste and coconut milk Add the beef and continue to simmer gently for about ninety minutes Add the mango and cook for another ten minutes Be careful not to let it stick to the pan Finish off by adding the basil leaves To serve Steamed basmati rice is an ideal accompaniment with this curry When cooking basmati rice, wash it well first under a cold tap Use two cups water to one cup rice Boil water and add a drop of oil and some salt Add rice and cook for 12 minutes When it is cooked the water will be absorbed in to the rice Wash well in a sieve with cold water This will wash away excess starch Drain well and re-heat in a microwave PK tips Ensure the meat is cooked until tender .If you like more fruit in your curry you could use some banana or apple. Serve this curry with rice, home fries and poppadum’s and a little fruit chutney
Posted on: Mon, 09 Sep 2013 08:10:09 +0000
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