Yellow Curry With Beef

The first time I tasted yellow curry with beef, I was at the beginning of my passion for oriental and Thai cuisine; I remember that I went as soon as possible to the most disparate restaurants and that I was looking for books of all kinds to study and steal the secrets of this cuisine. I bought some even in language, which is a bit more challenging to consult, but with clear images, especially on the ingredients to be used. The flavors are many but perfectly balanced, dosed at the right point and savory enough to make this recipe unforgettable. 

What am I talking about? Of truly typical and inevitable elements in Thai cuisine, such as coconut milk, shrimp paste and fish sauce. What perfumes, what aromas … and what final goodness. I used beef, but you can undoubtedly choose chicken as an alternative; I chose green beans and aubergines, but you can change them or add zucchini and peppers. In short, the base of yellow curry with beef can be further enriched with your favorite vegetables! Taste it in my version and let me know.

Yellow Curry With Beef: Ingredients For Four People

For The Curry

1. coriander seeds 1 g
2. fresh red chillies 3
3. shallots 30 g
4. lemongrass 30 g (or chives)
5. fresh ginger 30 g
6. garlic powder 2 tsp
7. prawn paste 3 g
8. cumin seeds 1 g
9. turmeric 2 g
10. curry powder 2 g
11. fish sauce 7 g

For The Meat

1. long aubergines 1 (about 200 g)
2. beef 700 g
3. coconut milk 400 g
4. green beans 200 g
5. fish sauce 7 g
6. water 400 g
7. granulated sugar 20 g
8. spring onions 20 g
9. seed oil 30 g
10. salt 2 g

Yellow Curry With Beef: Procedures

The Curry

1. To make the curry paste, briefly toast the coriander seeds in a pan. Please put them in the mortar along with the caraway seeds and pound with a pestle * until you get a powder.
2. Clean the chili and remove the internal seeds; peel and chop the fresh ginger. Chop the lemongrass and clean the shallots as well.
3. Put all these ingredients together with the garlic powder in a food processor and turn it into a paste.
4. Transfer it to the mortar along with the previously obtained seed powder, curry and turmeric.
5. Beat everything with the pestle until you get a homogeneous mixture. Keep the yellow curry aside.

Meat

1. Prepare the other ingredients: Cut the beef into small slices after removing the fat.
2. Clean the spring onions and sauté them in a non-stick pan with 10 g of seed oil. Add the sliced ​​beef.
3. Cook for 5-6 minutes, keeping the lid on and stirring occasionally. Add the fish sauce as well.

The Curry Dressing

1. In another pan, heat the remaining oil with the curry; then add the coconut milk, water and sugar, the prawn paste and the fish sauce.
2. Cut the aubergines and add them to the curry with the fresh green beans cut in half: the vegetables will have to be cooked but not discarded. You have to cook them for 5-6 minutes.

Complete The Dish

Finally, transfer the meat to the pan containing the curry and vegetables to continue cooking for a few more minutes and mix all the ingredients. Serve the yellow curry with beef piping hot.

Yellow Curry With Beef: Notes

We used a rough pestle, very practical and fast. You can find ready-made curry paste on the market, especially in themed ethnic cuisine emporiums. The hottest curry on the market is the red one, followed by the green one, while the mildest is the yellow one, which I chose for this recipe. You can be daring and choose the one you prefer. Instead of beef, you can use chicken, cutting it into 4 mm slices or cubes. This dish is spectacular when accompanied by pilaf rice, which absorbs the tasty sauce turning it into an unforgettable first course.

Yellow Curry With Beef: Conservation

Curry paste can be stored in a sterilized and hermetically sealed jar. If you decide to make it in large quantities, I recommend adding salt, which helps conservation. Once the yellow curry with beef is ready, it would be ideal to consume it immediately. Still, you can alternatively keep it for a day in the refrigerator closed in an airtight container. But keep the rice aside. I don’t recommend freezing this dish.

Also Read: SPINACH OMELET: THE RECIPE FOR THE SECOND TASTY AND LIGHT