I first tried this gourmet-style Thai curry in a high-end Thai restaurant and have been working to perfect the recipe every since. I'm pretty happy with it, and I think you will be too. This unique and beautiful curry is extremely flavorful! - it's also simple and fun to make. It features a combination of tender beef with chunks of juicy pineapple and ripe tomatoes in an easy-to-make yellow curry sauce for a true taste sensation. Serve with steamed rice
for a delicious, nutritious meal that's beautiful to serve guests as well as for everyday eating. ENJOY!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: SERVES 4
- 2 beef steaks or equivalent, sliced thinly on a bias (on an angle), fat left on
- 1 can thick coconut milk
- 1 small to medium cooking onion, sliced into rings
- 1+1/2 to 2 cups pineapple chunks, fresh or canned
- 1+1/2 to 2 cups cherry tomatoes
- 2-3 Tbsp. oil
- 1/4 cup chicken or beef stock
- 2-3 Tbsp. sherry or red wine
- 2 bay leaves
- handful fresh coriander or basil
- CURRY PASTE:
- 1 stalk fresh lemongrass, thinly sliced, OR 2 Tbsp. frozen/bottled prepared lemongrass
- 1-2 fresh red chilies, OR 1/2 to 3/4 tsp. dried crush chili (from the spice aisle)
- 3-4 cloves garlic
- 1 thumb-size piece galangal OR ginger, sliced
- 3/4 tsp. shrimp paste (available by the jar in Asian stores)
- 3/4 tsp. turmeric
- 1/2 tsp. ground coriander
- 2 Tbsp. brown sugar
- 1+1/2 Tbsp. ketchup
- 3 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 1/8 tsp. ground cardamom (from the spice aisle)
- Place all 'Curry Paste' ingredients in your food processor or blender. Add up to 1/4 can of the coconut milk to help blend ingredients. Blitz well and set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the onion rings. Stir-fry 1-2 minutes, until starting to brown, then add the stock. Reduce heat to medium and simmer until most of the stock has disappeared. Using a slotted spoon, pick out half of the rings and reserve in a bowl for later. Leave the rest in the pan.
- Turn heat back up to high or medium-high and add the beef plus a little more oil if necessary. Stir-fry 2-3 minutes until beef is browned. Add the sherry or wine as you stir-fry, a little at a time, to keep ingredients sizzling and add additional flavor.
- Add the curry paste plus most of the remaining coconut milk, reserving roughly 1/4 cup for later. Also add the bay leaves. If using fresh pineapple, add it now as well (canned pineapple will be added later). Stir well and bring to a gentle boil.
- Reduce heat to low. Cover and let the curry simmer 20 to 45 minutes, depending on how much time you have (the longer the beef simmers, the more tender it will be). Stir occasionally.
- Add the tomatoes plus canned pineapple (if using). Simmer another 10 minutes, until tomatoes have softened.
- Reduce heat to low and add remaining coconut milk plus reserved onion rings, gently stirring them in. Taste-test the curry for salt, spice, and sweetness, adding more fish sauce if not salty or flavorful enough, or more chili for more heat. If you'd like a sweeter curry, add a little more sugar. If too salty or sweet, add another Tbsp. lime or lemon juice.
- Top the curry with fresh coriander and serve with plenty of Thai jasmine rice. ENJOY!