Thai red beef curry
Thursday - August 23, 2018 11:18 am ,
Category : RECIPES
Ingredient:
3 tbsp sunflower oil
8 cardamom pods, split
2.5 cm (1 in) piece of cinnamon stick
6 cloves
8 black peppercorns
1 kg (2 lb) braising steak, trimmed and cut into 2.5 cm (1 in) cubes
1 large onion, chopped
5 cm (2 in) piece of fresh root ginger, peeled and grated
4 garlic cloves, crushed
4 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
¼ tsp cayenne pepper or ½ tsp chilli powder
600 ml (1 pint) water
90 g (3 oz) full-fat plain yogurt
1×400 g can chopped tomatoes
1 large red pepper, halved, deseeded, and cut into chunks
2 tbsp torn fresh coriander leaves, to garnish
Method:
Heat the oil in a large flameproof casserole, add the cardamom pods, cinnamon stick, cloves, and peppercorns, and cook over a moderate heat, stirring, for 1 minute. Lift out with a slotted spoon and set aside on a plate.
Add the beef In batches, and cook over a high heat until browned all over. Lift out the beef with a slotted spoon and drain on paper towels.
Add the onion to the pan and cook over a high heat, stirring, for about 3 minutes until beginning to brown. Add the ginger, garlic, paprika, cumin, coriander, salt, cayenne or chilli, and 4 tbsp of the measured water. Cook, stirring, for about 1 minute.
Return the beef and spices to the casserole, then gradually and spices to the casserole, then gradually add the remaining water. Add the tomatoes and red pepper, and bring to a boil. Cover and cook in preheated oven at 160 ℃ (140℃ fan, Gas 3) for hours or until the beef is tender.
Taste for seasoning, before serving with boiled rice and garnished with the coriander leaves.
3 tbsp sunflower oil
8 cardamom pods, split
2.5 cm (1 in) piece of cinnamon stick
6 cloves
8 black peppercorns
1 kg (2 lb) braising steak, trimmed and cut into 2.5 cm (1 in) cubes
1 large onion, chopped
5 cm (2 in) piece of fresh root ginger, peeled and grated
4 garlic cloves, crushed
4 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
¼ tsp cayenne pepper or ½ tsp chilli powder
600 ml (1 pint) water
90 g (3 oz) full-fat plain yogurt
1×400 g can chopped tomatoes
1 large red pepper, halved, deseeded, and cut into chunks
2 tbsp torn fresh coriander leaves, to garnish
Method:
Heat the oil in a large flameproof casserole, add the cardamom pods, cinnamon stick, cloves, and peppercorns, and cook over a moderate heat, stirring, for 1 minute. Lift out with a slotted spoon and set aside on a plate.
Add the beef In batches, and cook over a high heat until browned all over. Lift out the beef with a slotted spoon and drain on paper towels.
Add the onion to the pan and cook over a high heat, stirring, for about 3 minutes until beginning to brown. Add the ginger, garlic, paprika, cumin, coriander, salt, cayenne or chilli, and 4 tbsp of the measured water. Cook, stirring, for about 1 minute.
Return the beef and spices to the casserole, then gradually and spices to the casserole, then gradually add the remaining water. Add the tomatoes and red pepper, and bring to a boil. Cover and cook in preheated oven at 160 ℃ (140℃ fan, Gas 3) for hours or until the beef is tender.
Taste for seasoning, before serving with boiled rice and garnished with the coriander leaves.
