Home Cooking: Thai Red Curry (Beef)

This is a Thai Red Curry (Beef) recipe and cooking directions that I recently designed. It supposed to copy a dish called "Red Curry" that I had few times on a restaurant close to my office and it actually taste better that the commercial dish.

This dish is supposed to be served with sticky white rice, so make sure you cook that or regular white rice first before starting this red curry recipe.

Here's the list of ingredients. It would yield probably 6 to 8 portions:

- 2 lb flank steak. It could be chicken breast or pork tenderloins also

- 2 cans of coconut milk. Drain off clear liquid if possible before using.

- 3 cans of sliced bamboo shoots (8oz each). Drain off water completely.

- 1 pot of Thai Red Curry paste (4oz)

- 1/3 cup vegetable oil

- 1/3 cup sliced fresh ginger

- 1 big onion

- a bunch fresh basil

- salt

- black pepper

- 2 table spoons of chopped garlic

- Hot pepper to taste

Here's a photo of the ingredients

The basil

The coconut milk, Bamboo Shoots and red curry

Close-up on the red curry

The rest of the ingredients

Take the flank steak and lay on a cutting board

Split in two along the muscle fibers

Slice each half thin

Cut perpendicular to the fibers. This way it will be tender.

Place on a bowl and add some salt and black pepper. Perhaps 2 teaspoon each, for now. Let it sit for 5 minutes while you prepare the other ingrediemts like the ginger and onion, open the cans.

Trim off the ginger skin, then cut thick slices to get about 1/3 cup

Chop the onion in medium to large pieces

Set a pot to high heat, add the vegetable oil

Add the onions and let it sautee for few minutes until golden

Add the garlic and stir for a minute

With heat still on high, add the meat, stir and let it cook until almost cooked thru. You want most of the liquid from the meat to have evaporated before you move to next step.