Thai beef curry

Submitted by enr on 05 Jun 2014
1 kg veal
2 tbsp peanut sunflower oil
1 onion, cut into strips
3 cloves garlic
2 tsp ginger
2 tsp lemon grass, chopped in small pieces
2 tbsp Thai red paste Curry
1/2 tsp beef bouillon (from cube, powder or granules)
1/2 cup water
3/4 cup coconut milk
1 tsp fish sauce
1 tbsp lemon juice
200 ml coconut cream, unsweetened
1 tsp sugar
1/4 cup fresh coriander
Thai beef curry
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Heat half the sunflower oil in a large pan and fry the meat cut into small cubes until browned. Remove meat and wipe the pan. Heat the remaining sunflower oil in the same pan and add the onions and garlic. When the onion is tender, add the ginger and lemon grass and cook until they become fragrant. Return the meat to the pan and add water, broth, sugar and coconut milk. Bring to a boil, reduce heat, cover with a lid and simmer for about 1 hour. Remove the lid and cook for another 45 minutes or until the meat becomes tender. Finally, add the lemon juice, fish sauce, coconut cream and coriander. Mix well and remove from heat. Serve with aromatic rice such as Jasmine.
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05 Jun 2014