Red %26amp; Green Curry Pastes (Thai Curries)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East
Amount Measure Ingredient -- Preparation Method
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3 shallots
3 cloves garlic
2 stalks lemon grass
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
10 dried red chilies
1 tbsp chopped coriander root
1 tbsp ground galangal
2 tsp grated lime peel
a small piece of trassi
salt to taste
This is used for beef and other robust dishes.
Chop the shallots, garlic and lemon grass. Heat a heavy frying pan and add the coriander and cumin seeds after 2-3 minutes. Dry roast until they darken, shaking the pan to prevent burning. Allow to cool, then grind to a powder with the peppercorns. Remove the seeds from the chilies and chop. Pound or process all the ingredients to a smooth paste.
* For Green Curry Paste, follow the recipe for Red curry paste, using fresh green chilies instead of dried red and adding 2 tbsp chopped coriander leaves.
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RED CURRY BEEF
Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
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28 ounces Coconut Milk -- 2-14 Oz. Cans
1 tablespoon Red Curry Base
2 1/2 pounds Beef Steak -- Cut Into Strips
1 tablespoon Lemon Zest
1/2 cup Fish Sauce
2 teaspoons Sugar
14 ounces Baby Corn
3/4 cup Peas -- Fresh Or Frozen
1 teaspoon Garlic Chili Pepper Sauce
-----GARNISH-----
Chopped Sweet Basil -- Fresh
In a large saucepan, combine half of the coconut milk and curry base over= low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add= remaining ingredients, cover and simmer for 10 minutes, stirring= occasionally. Serve over rice or Thai Jasmine Rice and garnish with sweet= basil
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Title: Marinated Thai Beef
Categories: Bbq, Main dish
Yield: 2 servings
2 ea Strip loin steaks 6 oz. ea.
1 Lemon grass stalk
1 Lime leaf
1 Garlic clove
2 Scallions
1 t Sugar
1 t Chili paste
1 t Curry powder, hot or mild
1 t Tumeric
1/2 Hot red pepper, chopped
1/2 c Thick coconut milk
Salt to taste
MMMMM-------------------------VEGETABLES鈥?br>
Mushrooms
Snow peas
Red or green pepper
Cabbage
Celery
Green onions
Coarsely chop the lemon grass and lime leaf. Peel the garlic and
onions and chop. Add these plus the spices and the red pepper to a
food processor. Pour in the coconut milk and blend to a thick paste.
(If you can't find thick coconut milk, use regular but pour off and
save the thin liquid on top and use the thick cream on the bottom of
the can.)
Spread the marinade on both sides of the steaks. It should be like a
crust on the meat. Let stand in the fridge for 3 hours to overnight.
Save the remaining marinade.
Grill the steaks on a hot grill to medium (or as desired). While the
steaks are grilling, stir-fry a selection of veggies in a wok until
tender crisp. Remove veggies and keep warm. Add the saved marinade to
the wok and add the remaining coconut milk or the thin liquid poured
off the top. Simmer until slightly reduced, or if too thick add a
little water or fish sauce. Salt to taste, and return the veggies to
the wok; stir to coat.
Slice the meat across the grain into 1/2鈥?slices. Arrange on top of
hot steamed rice or rice noodles. Top with veggies and sauce. Garnish with a small dollop of chili paste if desired.
The tumeric gives this dish a wonderful bright yellow color. You can
substitute chicken breasts or pork steaks for the strip loin.Does anyone know how to make that awesome panang beef curry recipe from the Thai Cafe in Tracy, CA?
You will have to prepare panaeng curry paste (the below link) :
http://www.ezythaicooking.com/panaeng_cu鈥?/a>
And the following link is beef panaeng recipe :
http://www.ezythaicooking.com/free_recip鈥?/a>
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