i decided to make some curry again after feeling my curry cravings kick in full force this evening. i decided to make beef curry this time since i had some thin chuck steak in my fridge.
i was a bit disappointed by my last curry’s lack of spiciness, so i decided to change the peppers. i ended up putting in 1/4 habenero and 2 fresno peppers.
40 minutes prep time
67 minutes cook time
makes enough for 6-7 adults
ingredients, grouped by instruction number:
1.0 can coconut milk (regular [not lite], 13.5-14oz)
0.25 cup peanuts – unsalted, roasted
2.0 tbsp red curry paste (i used thai kitchen brand)
5.0 large garlic cloves, minced
2.0 fresno peppers, minced, seeds removed
0.25 habanero peppers, minced, seeds removed
1.0 lb thin-sliced chuck steak, squared
0.25 cup fish sauce
0.5 tsp salt
1.5 tbsp sugar
2.5 cups beef stock
1.0 tbsp creamy peanut butter
2.0 cups golden potatoes, peeled, cubed
2.0 cups yellow onion, chopped 1-1.5″ pieces (approximately 1 large onion)
3.0 large carrots, peeled, halved or quartered, 2″ pieces
1.5 cups red bell pepper, chopped 1-1.5″ pieces
1.5 cups green bell pepper, chopped 1-1.5″ pieces
- add coconut milk and peanuts. boil over medium-high heat, uncovered, stirring very frequently. cook 5 minutes, until very thick.
- reduce heat to low-medium, then stir in curry paste, garlic, fresno peppers and habanero peppers. stir to reach even color, and cook for 5 minutes.
- add chicken, fish sauce, salt, and sugar. cook for 7 minutes, uncovered, stirring frequently.
- increase heat to medium. add peanut butter, onion, potatoes, bell peppers, and carrots. stir well to combine with chicken. cook for 10 minutes, covered, stirring occasionally.
- add chicken stock, and bring to a boil over high heat, stirring occasionally.
- reduce heat to medium-high (light-medium boil), and cook for 5 minutes covered, then 15 minutes uncovered, stirring occasionally.
- allow curry to sit 10 minutes on a different (cool) burner. serve curry over rice, garnished with fresh basil.
post-eating thoughts on this recipe:
still wasn’t very spicy! i’ll let it sit for a day in the fridge to see if that changes. the veggies were almost perfect. the curry base thickened up nicely in the rice. chuck steak wasn’t the best choice for this dish- it came out rather tough. i’ll probably try bottom-round next time.