Aug 262012
 

spicy beef curry

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.

the recipe:

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

cooking instructions:

  1. add coconut milk and peanuts. boil over medium-high heat, uncovered, stirring very frequently. cook 5 minutes, until very thick.
  2. 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.
  3. add chicken, fish sauce, salt, and sugar. cook for 7 minutes, uncovered, stirring frequently.
  4. 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.
  5. add chicken stock, and bring to a boil over high heat, stirring occasionally.
  6. reduce heat to medium-high (light-medium boil), and cook for 5 minutes covered, then 15 minutes uncovered, stirring occasionally.
  7. 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.

Jul 112012
 

i decided to make some thai curry for dinner this evening. red curry to be exact.

here’s the recipe:

prep time: 30 min
cook time: 60 min
serves: 6-7 adults

3 star anise (less, or none, if you don’t like the taste of black licorice)
0.5 tsp salt
1.5 tbsp sugar
5 large garlic cloves, finely chopped
1 can coconut milk (regular, 13.5-14oz)
1.5 tbsp red curry paste (i used thai kitchen brand)
0.25 cup fish sauce
0.25 cup peanuts – unsalted, roasted
1 tbsp creamy peanut butter
3 crumbled dried hot red chiles, seeds removed
2.5 cups chicken stock
1.5 lbs boneless chicken breast
2 cups golden potatoes, peeled, cubed
4 large carrots, peeled, halved, 2″ pieces
1.5 cups red bell pepper, chopped
1.5 cups green bell pepper, chopped
2 cups yellow onion, chopped (approximately 1 large onion)

your best bet is to prepare all the above ingredients as stated before you begin cooking so there’s no hang-ups when it comes time to add ingredients. the onion and bell peppers should be cut to approximately 1 inch cubes. the potatoes are best cut into fourths (for small potatoes)- a stew-like size. the chicken breasts should be sliced thinly. start at the top (fattest) part of the breast, and slice off 0.25 inch slices until it’s gone. halve any pieces that exceed 2.5 inches in length- leaving 1-1.5inch strips of thin chicken.

now, to cook:

  1. heat the star anise in a dry 6 or 8 quart port over medium heat for about 10 minutes, stirring occasionally.
  2. add coconut milk and peanuts. boil over medium-high heat, uncovered, stirring very frequently. cook 5 minutes, until very thick.
  3. reduce heat to low-medium, then stir in curry paste, garlic, and chile. stir to reach even color, and cook for 5 minutes.
  4. add chicken, fish sauce, salt, and sugar. cook for 10 minutes, uncovered, stirring frequently.
  5. increase heat to medium. add peanut butter, onion, potatoes, and carrots. stir well to combine with chicken. cook for 10 minutes, covered, stirring occasionally.
  6. add chicken stock, and bring to a boil over high heat, stirring occasionally.
  7. reduce heat to medium-high (light-medium boil), and cook for 18-20 minutes, uncovered, stirring occasionally.
  8. locate and discard star anise (if used). serve curry over rice, garnished with fresh basil.

this recipe came out great- but it was no where near as spicy as i was hoping. this yeilded about 6-7 servings of a very mild, savory curry.

things i would change in future versions of this recipe: look into adding more spice, and more seasonings. many recipes i came across called for fresh turmeric and lemongrass stalks- of which i could not find in my local supermarket. the chiles did little to add spiciness to the dish, and caused more of an annoyance as their skin was tough and hard to chew though. perhaps i used the wrong type of chiles- i’d think fresh chiles would yield much higher levels of capsaicin than dried chiles would, anyways.

other than that, the dish was great for a first attempt at curry. i hope this recipe comes in handy for someone :)