This Thai beef curry recipe can made with beef, lamb or even bison. Because the curry sauce is made from scratch, it's always fresh-tasting and healthy. It's also a surprisingly simple curry to put together, and very flexible, too. One option is to add your choice of vegetables - instead of zucchini, eggplant works well in this curry, as does okra. You can also choose between cooking it in the traditional method (stovetop), or popping it in the oven. Any way you cook it, it's delicious.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4-6 (with rice)
Ingredients:
- CURRY SAUCE:
- 1 shallot, chopped, OR 1/4 cup chopped red onion
- 5 cloves garlic
- 1 stalk lemongrass, finely sliced, OR 2-3 Tbsp. frozen prepared lemongrass
- 1 thumb-size piece galangal OR fresh ginger, sliced
- 3 Tbsp. fish sauce
- 2 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp. sugar)
- 1 Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 1-2 fresh red chilies, minced, OR 1/2 to 1 tsp. cayenne pepper
- 2 Tbsp. chili powder
- 1 Tbsp. brown sugar
- 2 Tbsp. lime juice
- 2/3 can coconut milk (reserve remaining 1/3 for later)
- OTHER INGREDIENTS:
- 2 sirloin beef or bison steaks (6 to 8 oz. each), cut into thin strips
- 3 kaffir lime leaves OR substitute bay leaves
- 1 cinnamon stick or 1/2 tsp. cinnamon
- 2 cups cherry tomatoes, OR regular tomatoes, chopped
- 1 small zucchini, cut into spears
- Handful of chopped fresh coriander and basil
Preparation:
- Combine all of the curry sauce ingredients together in a food processor or blender, and process until well blended.
- Warm a wok or large frying pan over medium-high heat (For oven method, see below). Add a little oil and swirl around to coat, then add the prepared curry sauce, beef, lime leaves, cinnamon stick, and 1/2 the tomato. Stir well.
- Bring curry to a gentle boil (if it's too thick, add 2-4 Tbsp. water or stock).
- Now reduce heat to medium-low, so curry is gently simmering. Cover and simmer 7-8 minutes, stirring occasionally.
- Add the zucchini and remaining tomatoes (or other vegetables). Stir and continue simmering another 4-5 minutes, or until zucchini has softened and the meat is well cooked.
- Reduce heat to low and add the last 1/3 can coconut milk, stirring to incorporate.
- Taste-test the curry. If not salty or flavorful enough, add a little more fish sauce. If you'd like it sweeter, add a little more sugar, or add more chili if you'd like it spicier. If too spicy, add more coconut milk (or a little plain yogurt).
- Sprinkle over the fresh coriander and basil, and serve immediately with plain steamed rice.
Oven Method: Make the curry sauce as instructed in Step 1. In a casserole dish, combine sauce with the beef, lime leaves, cinnamon stick, and half the tomatoes. Stir well, cover and bake at 350 degrees for 40 to 45 minutes. Remove from oven and add remaining vegetables and coconut milk. Stir and return to oven for 10-15 more minutes, or until zucchini has softened. Add the fresh herbs and enjoy!
