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Thread: Thai Style Beef Curry

  1. #1
    Cheri Guest

    Default Thai Style Beef Curry

    An older recipe from Mochanicole:

    Thai Style Beef Curry-serves 6 (3 grams carb per serving)

    2 TBS peanut or olive oil
    3 TBS Thai red curry paste
    2 1/2 cups canned coconut milk
    2 1/2 lbs beef chuck cut into 1 inch cubes

    Warm the oil in a dutch oven or large skillet over low heat. Add curry paste
    and let cook, still on low heat for about 5 minutes, then add coconut milk.

    Stir the mixture and let it cook for about 3 minutes. Add beef and bring
    mixture to a boil.
    Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or until
    the meat is soft.
    Once the meat is done, cook uncoverd for 10 more minutes or until the sauce
    thickens. Season with sea salt and freshly ground pepper to taste.

    Serve over a bed of buttered spinach.





  2. #2
    Ozgirl Guest

    Default Re: Thai Style Beef Curry

    4 ingredients, just my style!

    This pair have made a carrer out of 4 ingredients Books, videos, tv
    shows etc:
    http://www.4ingredients.com.au/

    In the recipe below I would definitely use the peanut oil.

    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    > An older recipe from Mochanicole:
    >
    > Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >
    > 2 TBS peanut or olive oil
    > 3 TBS Thai red curry paste
    > 2 1/2 cups canned coconut milk
    > 2 1/2 lbs beef chuck cut into 1 inch cubes
    >
    > Warm the oil in a dutch oven or large skillet over low heat. Add curry
    > paste and let cook, still on low heat for about 5 minutes, then add
    > coconut milk.
    >
    > Stir the mixture and let it cook for about 3 minutes. Add beef and
    > bring mixture to a boil.
    > Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or
    > until the meat is soft.
    > Once the meat is done, cook uncoverd for 10 more minutes or until the
    > sauce thickens. Season with sea salt and freshly ground pepper to
    > taste.
    >
    > Serve over a bed of buttered spinach.
    >
    >
    >
    >


  3. #3
    Cheri Guest

    Default Re: Thai Style Beef Curry

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >4 ingredients, just my style!
    >
    > This pair have made a carrer out of 4 ingredients Books, videos, tv
    > shows etc:
    > http://www.4ingredients.com.au/
    >
    > In the recipe below I would definitely use the peanut oil.
    >
    > "Cheri" <cherig3@newsguy[email protected]> wrote in message
    > news:[email protected]..
    >> An older recipe from Mochanicole:
    >>
    >> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>
    >> 2 TBS peanut or olive oil
    >> 3 TBS Thai red curry paste
    >> 2 1/2 cups canned coconut milk
    >> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>
    >> Warm the oil in a dutch oven or large skillet over low heat. Add curry
    >> paste and let cook, still on low heat for about 5 minutes, then add
    >> coconut milk.
    >>
    >> Stir the mixture and let it cook for about 3 minutes. Add beef and bring
    >> mixture to a boil.
    >> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or
    >> until the meat is soft.
    >> Once the meat is done, cook uncoverd for 10 more minutes or until the
    >> sauce thickens. Season with sea salt and freshly ground pepper to taste.
    >>
    >> Serve over a bed of buttered spinach.


    I would too. I'm making this tomorrow. Easy. Four ingredients will work for
    me. :-)

    Cheri


  4. #4
    Ozgirl Guest

    Default Re: Thai Style Beef Curry



    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>4 ingredients, just my style!
    >>
    >> This pair have made a carrer out of 4 ingredients Books, videos,
    >> tv shows etc:
    >> http://www.4ingredients.com.au/
    >>
    >> In the recipe below I would definitely use the peanut oil.
    >>
    >> "Cheri" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> An older recipe from Mochanicole:
    >>>
    >>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>>
    >>> 2 TBS peanut or olive oil
    >>> 3 TBS Thai red curry paste
    >>> 2 1/2 cups canned coconut milk
    >>> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>>
    >>> Warm the oil in a dutch oven or large skillet over low heat. Add
    >>> curry paste and let cook, still on low heat for about 5 minutes,
    >>> then add coconut milk.
    >>>
    >>> Stir the mixture and let it cook for about 3 minutes. Add beef and
    >>> bring mixture to a boil.
    >>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours
    >>> or until the meat is soft.
    >>> Once the meat is done, cook uncoverd for 10 more minutes or until
    >>> the sauce thickens. Season with sea salt and freshly ground pepper
    >>> to taste.
    >>>
    >>> Serve over a bed of buttered spinach.

    >
    > I would too. I'm making this tomorrow. Easy. Four ingredients will
    > work for me. :-)


    Are you doing it over spinach?


  5. #5
    Cheri Guest

    Default Re: Thai Style Beef Curry

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Cheri" <[email protected]> wrote in message
    > news:[email protected]..
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>4 ingredients, just my style!
    >>>
    >>> This pair have made a carrer out of 4 ingredients Books, videos, tv
    >>> shows etc:
    >>> http://www.4ingredients.com.au/
    >>>
    >>> In the recipe below I would definitely use the peanut oil.
    >>>
    >>> "Cheri" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> An older recipe from Mochanicole:
    >>>>
    >>>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>>>
    >>>> 2 TBS peanut or olive oil
    >>>> 3 TBS Thai red curry paste
    >>>> 2 1/2 cups canned coconut milk
    >>>> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>>>
    >>>> Warm the oil in a dutch oven or large skillet over low heat. Add curry
    >>>> paste and let cook, still on low heat for about 5 minutes, then add
    >>>> coconut milk.
    >>>>
    >>>> Stir the mixture and let it cook for about 3 minutes. Add beef and
    >>>> bring mixture to a boil.
    >>>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or
    >>>> until the meat is soft.
    >>>> Once the meat is done, cook uncoverd for 10 more minutes or until the
    >>>> sauce thickens. Season with sea salt and freshly ground pepper to
    >>>> taste.
    >>>>
    >>>> Serve over a bed of buttered spinach.

    >>
    >> I would too. I'm making this tomorrow. Easy. Four ingredients will work
    >> for me. :-)

    >
    > Are you doing it over spinach?


    I'm not sure about that. I've been trying to think of something that I want
    to put it over. I do like spinach, but I think there must be something that
    is perfect. Suggestions? :-)

    Cheri



  6. #6
    Ozgirl Guest

    Default Re: Thai Style Beef Curry



    "Cheri" <[email protected]> wrote in message
    news:[email protected]..
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> "Cheri" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> "Ozgirl" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>>4 ingredients, just my style!
    >>>>
    >>>> This pair have made a carrer out of 4 ingredients Books, videos,
    >>>> tv shows etc:
    >>>> http://www.4ingredients.com.au/
    >>>>
    >>>> In the recipe below I would definitely use the peanut oil.
    >>>>
    >>>> "Cheri" <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>> An older recipe from Mochanicole:
    >>>>>
    >>>>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>>>>
    >>>>> 2 TBS peanut or olive oil
    >>>>> 3 TBS Thai red curry paste
    >>>>> 2 1/2 cups canned coconut milk
    >>>>> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>>>>
    >>>>> Warm the oil in a dutch oven or large skillet over low heat. Add
    >>>>> curry paste and let cook, still on low heat for about 5 minutes,
    >>>>> then add coconut milk.
    >>>>>
    >>>>> Stir the mixture and let it cook for about 3 minutes. Add beef and
    >>>>> bring mixture to a boil.
    >>>>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours
    >>>>> or until the meat is soft.
    >>>>> Once the meat is done, cook uncoverd for 10 more minutes or until
    >>>>> the sauce thickens. Season with sea salt and freshly ground pepper
    >>>>> to taste.
    >>>>>
    >>>>> Serve over a bed of buttered spinach.
    >>>
    >>> I would too. I'm making this tomorrow. Easy. Four ingredients will
    >>> work for me. :-)

    >>
    >> Are you doing it over spinach?

    >
    > I'm not sure about that. I've been trying to think of something that I
    > want to put it over. I do like spinach, but I think there must be
    > something that is perfect. Suggestions? :-)
    >
    > Cheri


    Not really, I have my veggies on the side when I have stews/casseroles
    etc. If I was having it today I have in the fridge - cauli, broccolini,
    zuchinis, carrots, sweet potato, baby squash, beans, celery (which I
    would cook for this)... so any combo of that and I'd be happy

    Also I would do some cucumber raita with mint.


  7. #7
    Alan S Guest

    Default Re: Thai Style Beef Curry

    On Fri, 10 Sep 2010 09:35:49 +1000, "Ozgirl"
    <[email protected]> wrote:

    >4 ingredients, just my style!
    >
    >This pair have made a carrer out of 4 ingredients Books, videos, tv
    >shows etc:
    >http://www.4ingredients.com.au/
    >
    >In the recipe below I would definitely use the peanut oil.


    Nit-picking slightly; check out the number of ingredients in an
    authentic Thai curry paste

    Cheers, Alan, T2, Australia.
    d & e; metformin 1500mg
    --
    Everything in Moderation - Except Laughter.
    http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
    http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  8. #8
    Ozgirl Guest

    Default Re: Thai Style Beef Curry



    "Alan S" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 10 Sep 2010 09:35:49 +1000, "Ozgirl"
    > <[email protected]> wrote:
    >
    >>4 ingredients, just my style!
    >>
    >>This pair have made a carrer out of 4 ingredients Books, videos, tv
    >>shows etc:
    >>http://www.4ingredients.com.au/
    >>
    >>In the recipe below I would definitely use the peanut oil.

    >
    > Nit-picking slightly; check out the number of ingredients in an
    > authentic Thai curry paste


    Lol, I'd be happy if almost all the ingredients were in one jar I
    hate doing a pinch of this, a teaspoon of that etc that is so common in
    Asian recipes.



  9. #9
    Alan S Guest

    Default Re: Thai Style Beef Curry

    On Fri, 10 Sep 2010 20:29:42 +1000, "Ozgirl"
    <[email protected]> wrote:

    >
    >
    >"Alan S" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Fri, 10 Sep 2010 09:35:49 +1000, "Ozgirl"
    >> <[email protected]> wrote:
    >>
    >>>4 ingredients, just my style!
    >>>
    >>>This pair have made a carrer out of 4 ingredients Books, videos, tv
    >>>shows etc:
    >>>http://www.4ingredients.com.au/
    >>>
    >>>In the recipe below I would definitely use the peanut oil.

    >>
    >> Nit-picking slightly; check out the number of ingredients in an
    >> authentic Thai curry paste

    >
    >Lol, I'd be happy if almost all the ingredients were in one jar I
    >hate doing a pinch of this, a teaspoon of that etc that is so common in
    >Asian recipes.
    >


    I'm often lazy and use commercial curry powders, but I make my own
    pastes. I must admit I don't do it often enough. The picture here is
    the smallest of my spice racks; it's the "regular use" rack on the
    kitchen bench, the others are in the pantry:

    http://loraldiabetes.blogspot.com/20...d-similar.html



    Cheers, Alan, T2, Australia.
    d & e; metformin 1500mg
    --
    Everything in Moderation - Except Laughter.
    http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
    http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  10. #10
    Janet Guest

    Default Re: Thai Style Beef Curry

    Alan S wrote:
    > On Fri, 10 Sep 2010 20:29:42 +1000, "Ozgirl"
    > <[email protected]> wrote:
    >
    >>
    >>
    >> "Alan S" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> On Fri, 10 Sep 2010 09:35:49 +1000, "Ozgirl"
    >>> <[email protected]> wrote:
    >>>
    >>>> 4 ingredients, just my style!
    >>>>
    >>>> This pair have made a carrer out of 4 ingredients Books,
    >>>> videos, tv shows etc:
    >>>> http://www.4ingredients.com.au/
    >>>>
    >>>> In the recipe below I would definitely use the peanut oil.
    >>>
    >>> Nit-picking slightly; check out the number of ingredients in an
    >>> authentic Thai curry paste

    >>
    >> Lol, I'd be happy if almost all the ingredients were in one jar I
    >> hate doing a pinch of this, a teaspoon of that etc that is so common
    >> in Asian recipes.
    >>

    >
    > I'm often lazy and use commercial curry powders, but I make my own
    > pastes. I must admit I don't do it often enough. The picture here is
    > the smallest of my spice racks; it's the "regular use" rack on the
    > kitchen bench, the others are in the pantry:


    I make my own red curry paste in fairly big batches and freeze it. I use a
    Madhur Jaffrey recipe which is particularly aromatic.

    BTW, if you have it, use fish saice instead of salt. You might want to
    consider some fresh lime juice and a chiffonade of basil and/or mint while
    you're at it. And of course a little palm or brown sugar, if your taste buds
    need it.




  11. #11
    Nick Cramer Guest

    Default Re: Thai Style Beef Curry

    Alan S <[email protected]> wrote:
    > "Ozgirl" <[email protected]> wrote:
    >
    > >4 ingredients, just my style!
    > >
    > >This pair have made a carrer out of 4 ingredients Books, videos, tv
    > >shows etc:
    > >http://www.4ingredients.com.au/
    > >
    > >In the recipe below I would definitely use the peanut oil.

    >
    > Nit-picking slightly; check out the number of ingredients in an
    > authentic Thai curry paste


    This is an easy one:

    Roasted Red Curry (Nam Prik Pao)

    This is the authentic, traditional recipe. Reduce the amount of shrimp
    paste if you want, but don't eliminate it. A very strong odor will develop
    when you're frying the dried shrimp and shrimp paste, so either prepare it
    when no guests are around or on an outdoor BBQ, in which case, put the wok
    directly on the red-hot coals. It will keep up to six months in the
    'fridge. The oil will rise to the top, so stir before using. Spread thinly
    on toast, serve as a cocktail snack, side dish or dip.

    Ingredients (makes 3 cups):

    3 oz. wet tamarind or tamarind extract
    1/2 cup granulated sugar or Splenda
    1/4 cup warm water

    1/4 lb. dried Thai, New Mexico, California or hotter chiles
    1 cup vegetable oil

    1/2 cup finely chopped garlic

    1 cup finely chopped yellow onion

    1-1/4 cups dried shrimp
    1/4 cup shrimp paste

    Procedure:

    1. Soak the wet tamarind in 3/4 cup warm water for 15 minutes, then press
    through a sieve, getting all the pulp you can, including the water. Scrape
    the outside of the sieve to get all the pulp. (skip this if using the
    concentrate)

    2. Place the tamarind solution and sugar in a saucepan, adding 3/4 cup warm
    water if you use the concentrate). Bring to a boil and immediately remove
    from heat. Let cool to room temp.

    3. Remove the stems and seeds from the chiles and tear into pieces no
    larger than 1" square. Heat a wok, add 1/2 cup oil and swirl over surface.
    Stir fry the chiles over moderate heat until they are deep red and lightly
    fragrant, but don't let them burn. Remove the chiles, but not the oil, from
    the wok and set them aside in a bowl.

    4. Add 2 more Tbs oil to the wok and stir fry the garlic 'til lightly
    golden. Remove garlic, but not oil, and add it to the chiles.

    5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
    golden. Again, remove and add to chiles and garlic.

    6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about
    1 minute, then add the shrimp paste and stir fry 'til the color is uniform
    and the strong odor has subsided, 1 or 2 minutes. Add all the wok contents,
    including the oil, to the previously fried ingredients and allow to come to
    room temp.

    7. Place the fried ingredients, oil and tamarind mixture in a food
    processor or blender and grind to a smooth paste, adding more oil if it
    seems dry. Store in closed jar.

    I have two or three other Thai Red Curries, plus lots of Jun's other ones.
    So many curries, so little time!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ http://anymarine.com/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/
    You are not forgotten. Thanks ! ! ~Semper Fi~

  12. #12
    Alan S Guest

    Default Re: Thai Style Beef Curry

    On Fri, 10 Sep 2010 19:17:18 -0400, "Janet" <[email protected]>
    wrote:

    >
    >I make my own red curry paste in fairly big batches and freeze it. I use a
    >Madhur Jaffrey recipe which is particularly aromatic.
    >
    >BTW, if you have it, use fish saice instead of salt. You might want to
    >consider some fresh lime juice and a chiffonade of basil and/or mint while
    >you're at it. And of course a little palm or brown sugar, if your taste buds
    >need it.


    I make mine up as I go, loosely based on past experience. I no longer
    use sugar of any sort in a curry, apart from some fruity ingredients
    occasionally, but I usually add some or all of the ingredients you
    list. Apart from the fish sauce (smalls foul, tastes wonderful) and
    limes most of the rest are from my garden.

    Unfortunately an over-enthusiastic gardener weeded out my lemon grass
    so I have to wait for that to grow again. But the chili, parsley,
    thyme, mint, basil, oregano and other herbs are all doing well.
    Sometimes too well.

    Cheers, Alan, T2, Australia.
    d & e; metformin 1500mg
    --
    Everything in Moderation - Except Laughter.
    http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
    http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  13. #13
    Alan S Guest

    Default Re: Thai Style Beef Curry

    On 10 Sep 2010 23:51:29 GMT, Nick Cramer <[email protected]>
    wrote:

    >Roasted Red Curry (Nam Prik Pao)


    Thanks Nick.

    Saved

    Cheers, Alan, T2, Australia.
    d & e; metformin 1500mg
    --
    Everything in Moderation - Except Laughter.
    http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
    http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  14. #14
    atec77 Guest

    Default Re: Thai Style Beef Curry

    On 11/09/2010 9:58 AM, Alan S wrote:
    > On Fri, 10 Sep 2010 19:17:18 -0400, "Janet"<[email protected]>
    > wrote:
    >
    >>
    >> I make my own red curry paste in fairly big batches and freeze it. I use a
    >> Madhur Jaffrey recipe which is particularly aromatic.
    >>
    >> BTW, if you have it, use fish saice instead of salt. You might want to
    >> consider some fresh lime juice and a chiffonade of basil and/or mint while
    >> you're at it. And of course a little palm or brown sugar, if your taste buds
    >> need it.

    >
    > I make mine up as I go, loosely based on past experience. I no longer
    > use sugar of any sort in a curry, apart from some fruity ingredients
    > occasionally, but I usually add some or all of the ingredients you
    > list. Apart from the fish sauce (smalls foul, tastes wonderful) and
    > limes most of the rest are from my garden.
    >
    > Unfortunately an over-enthusiastic gardener weeded out my lemon grass
    > so I have to wait for that to grow again. But the chili, parsley,
    > thyme, mint, basil, oregano and other herbs are all doing well.
    > Sometimes too well.

    A good sized jar of salted lemon lasts a year easily so you don't go
    without
    >
    > Cheers, Alan, T2, Australia.
    > d& e; metformin 1500mg
    > --
    > Everything in Moderation - Except Laughter.
    > http://loraldiabetes.blogspot.com (Privacy On Forums And The Web)
    > http://loraltravel.blogspot.com (Buenos Aires, Argentina)



    --
    X-No-Archive: Yes

    "The problem with Australia is stupidity. I'm not saying there should be
    a capital punishment for stupidity,
    but why don't we just take the safety labels off of everything and let
    the problem solve itself?"

  15. #15
    Julie Bove Guest

    Default Re: Thai Style Beef Curry


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Alan S" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Fri, 10 Sep 2010 09:35:49 +1000, "Ozgirl"
    >> <[email protected]> wrote:
    >>
    >>>4 ingredients, just my style!
    >>>
    >>>This pair have made a carrer out of 4 ingredients Books, videos, tv
    >>>shows etc:
    >>>http://www.4ingredients.com.au/
    >>>
    >>>In the recipe below I would definitely use the peanut oil.

    >>
    >> Nit-picking slightly; check out the number of ingredients in an
    >> authentic Thai curry paste

    >
    > Lol, I'd be happy if almost all the ingredients were in one jar I hate
    > doing a pinch of this, a teaspoon of that etc that is so common in Asian
    > recipes.


    Yeah. Although I do the some of this and some of that at times, most of the
    time I use either steak seasoning, 7 seasoning, Italian seasoning, Greek
    seasoning or Mexican seasoning. Those seem to work for most things. I do
    have to be careful what Italian seasoning I buy though. The stuff they sell
    at Costco has a nasty, musty taste and smell to it and some of the cheaper
    ones have a lot of garlic. Garlic and I don't get along very well.



  16. #16
    Nicky Guest

    Default Re: Thai Style Beef Curry

    On 10 Sep 2010 23:51:29 GMT, Nick Cramer <[email protected]>
    wrote:


    >I have two or three other Thai Red Curries, plus lots of Jun's other ones.
    >So many curries, so little time!


    Cheers, Nick - looks gorgeous, saved. I'm hoping to be going past a
    shop that sells dried shrimp next weekend, so I'll try it then, with
    luck.

    Nicky.

  17. #17
    Cheri Guest

    Default Re: Thai Style Beef Curry

    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Cheri" <[email protected]> wrote in message
    > news:[email protected]..
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>>
    >>> "Cheri" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> "Ozgirl" <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>>4 ingredients, just my style!
    >>>>>
    >>>>> This pair have made a carrer out of 4 ingredients Books, videos, tv
    >>>>> shows etc:
    >>>>> http://www.4ingredients.com.au/
    >>>>>
    >>>>> In the recipe below I would definitely use the peanut oil.
    >>>>>
    >>>>> "Cheri" <[email protected]> wrote in message
    >>>>> news:[email protected]..
    >>>>>> An older recipe from Mochanicole:
    >>>>>>
    >>>>>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>>>>>
    >>>>>> 2 TBS peanut or olive oil
    >>>>>> 3 TBS Thai red curry paste
    >>>>>> 2 1/2 cups canned coconut milk
    >>>>>> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>>>>>
    >>>>>> Warm the oil in a dutch oven or large skillet over low heat. Add
    >>>>>> curry paste and let cook, still on low heat for about 5 minutes, then
    >>>>>> add coconut milk.
    >>>>>>
    >>>>>> Stir the mixture and let it cook for about 3 minutes. Add beef and
    >>>>>> bring mixture to a boil.
    >>>>>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or
    >>>>>> until the meat is soft.
    >>>>>> Once the meat is done, cook uncoverd for 10 more minutes or until the
    >>>>>> sauce thickens. Season with sea salt and freshly ground pepper to
    >>>>>> taste.
    >>>>>>
    >>>>>> Serve over a bed of buttered spinach.
    >>>>
    >>>> I would too. I'm making this tomorrow. Easy. Four ingredients will work
    >>>> for me. :-)
    >>>
    >>> Are you doing it over spinach?

    >>
    >> I'm not sure about that. I've been trying to think of something that I
    >> want to put it over. I do like spinach, but I think there must be
    >> something that is perfect. Suggestions? :-)
    >>
    >> Cheri

    >
    > Not really, I have my veggies on the side when I have stews/casseroles
    > etc. If I was having it today I have in the fridge - cauli, broccolini,
    > zuchinis, carrots, sweet potato, baby squash, beans, celery (which I would
    > cook for this)... so any combo of that and I'd be happy
    >
    > Also I would do some cucumber raita with mint.


    I made it yesterday, and have to say...I was fairly unimpressed. It mostly
    tasted like pot roast with gravy to me. I was expecting something with a
    kick, a taste of coconut etc. I won't make it again, but that's just me
    maybe. It was good over the spinach, but not what I envisioned. :-)

    Cheri




  18. #18
    Nicky Guest

    Default Re: Thai Style Beef Curry

    On Sun, 12 Sep 2010 08:21:45 -0700, "Cheri" <[email protected]>
    wrote:

    >"Ozgirl" <[email protected]> wrote in message
    >news:[email protected]..
    >>
    >>
    >> "Cheri" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> "Ozgirl" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>>
    >>>>
    >>>> "Cheri" <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>> "Ozgirl" <[email protected]> wrote in message
    >>>>> news:[email protected]..
    >>>>>>4 ingredients, just my style!
    >>>>>>
    >>>>>> This pair have made a carrer out of 4 ingredients Books, videos, tv
    >>>>>> shows etc:
    >>>>>> http://www.4ingredients.com.au/
    >>>>>>
    >>>>>> In the recipe below I would definitely use the peanut oil.
    >>>>>>
    >>>>>> "Cheri" <[email protected]> wrote in message
    >>>>>> news:[email protected]..
    >>>>>>> An older recipe from Mochanicole:
    >>>>>>>
    >>>>>>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>>>>>>
    >>>>>>> 2 TBS peanut or olive oil
    >>>>>>> 3 TBS Thai red curry paste
    >>>>>>> 2 1/2 cups canned coconut milk
    >>>>>>> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>>>>>>
    >>>>>>> Warm the oil in a dutch oven or large skillet over low heat. Add
    >>>>>>> curry paste and let cook, still on low heat for about 5 minutes, then
    >>>>>>> add coconut milk.
    >>>>>>>
    >>>>>>> Stir the mixture and let it cook for about 3 minutes. Add beef and
    >>>>>>> bring mixture to a boil.
    >>>>>>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours or
    >>>>>>> until the meat is soft.
    >>>>>>> Once the meat is done, cook uncoverd for 10 more minutes or until the
    >>>>>>> sauce thickens. Season with sea salt and freshly ground pepper to
    >>>>>>> taste.
    >>>>>>>
    >>>>>>> Serve over a bed of buttered spinach.
    >>>>>
    >>>>> I would too. I'm making this tomorrow. Easy. Four ingredients will work
    >>>>> for me. :-)
    >>>>
    >>>> Are you doing it over spinach?
    >>>
    >>> I'm not sure about that. I've been trying to think of something that I
    >>> want to put it over. I do like spinach, but I think there must be
    >>> something that is perfect. Suggestions? :-)
    >>>
    >>> Cheri

    >>
    >> Not really, I have my veggies on the side when I have stews/casseroles
    >> etc. If I was having it today I have in the fridge - cauli, broccolini,
    >> zuchinis, carrots, sweet potato, baby squash, beans, celery (which I would
    >> cook for this)... so any combo of that and I'd be happy
    >>
    >> Also I would do some cucumber raita with mint.

    >
    >I made it yesterday, and have to say...I was fairly unimpressed. It mostly
    >tasted like pot roast with gravy to me. I was expecting something with a
    >kick, a taste of coconut etc. I won't make it again, but that's just me
    >maybe. It was good over the spinach, but not what I envisioned. :-)
    >
    >Cheri


    Wow. 3Tbs of the Thai red curry paste I use would have me perspiring
    gently and NEEDING the raita... did you get a chilli-free one, or do
    you have tastebuds of steel? :P

    Nicky.
    T2 dx 05/04 + underactive thyroid
    D&E, 150ug thyroxine
    Last A1c 5.2% BMI 26

  19. #19
    Cheri Guest

    Default Re: Thai Style Beef Curry

    "Nicky" <[email protected]> wrote in message
    news:[email protected]..
    > On Sun, 12 Sep 2010 08:21:45 -0700, "Cheri" <[email protected]>
    > wrote:
    >
    >>"Ozgirl" <[email protected]> wrote in message
    >>news:[email protected]..
    >>>
    >>>
    >>> "Cheri" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> "Ozgirl" <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>>
    >>>>>
    >>>>> "Cheri" <[email protected]> wrote in message
    >>>>> news:[email protected]..
    >>>>>> "Ozgirl" <[email protected]> wrote in message
    >>>>>> news:[email protected]..
    >>>>>>>4 ingredients, just my style!
    >>>>>>>
    >>>>>>> This pair have made a carrer out of 4 ingredients Books, videos,
    >>>>>>> tv
    >>>>>>> shows etc:
    >>>>>>> http://www.4ingredients.com.au/
    >>>>>>>
    >>>>>>> In the recipe below I would definitely use the peanut oil.
    >>>>>>>
    >>>>>>> "Cheri" <[email protected]> wrote in message
    >>>>>>> news:[email protected]..
    >>>>>>>> An older recipe from Mochanicole:
    >>>>>>>>
    >>>>>>>> Thai Style Beef Curry-serves 6 (3 grams carb per serving)
    >>>>>>>>
    >>>>>>>> 2 TBS peanut or olive oil
    >>>>>>>> 3 TBS Thai red curry paste
    >>>>>>>> 2 1/2 cups canned coconut milk
    >>>>>>>> 2 1/2 lbs beef chuck cut into 1 inch cubes
    >>>>>>>>
    >>>>>>>> Warm the oil in a dutch oven or large skillet over low heat. Add
    >>>>>>>> curry paste and let cook, still on low heat for about 5 minutes,
    >>>>>>>> then
    >>>>>>>> add coconut milk.
    >>>>>>>>
    >>>>>>>> Stir the mixture and let it cook for about 3 minutes. Add beef and
    >>>>>>>> bring mixture to a boil.
    >>>>>>>> Cover and lower heat to a gentle simmer, cook for 1 1/2 to 2 hours
    >>>>>>>> or
    >>>>>>>> until the meat is soft.
    >>>>>>>> Once the meat is done, cook uncoverd for 10 more minutes or until
    >>>>>>>> the
    >>>>>>>> sauce thickens. Season with sea salt and freshly ground pepper to
    >>>>>>>> taste.
    >>>>>>>>
    >>>>>>>> Serve over a bed of buttered spinach.
    >>>>>>
    >>>>>> I would too. I'm making this tomorrow. Easy. Four ingredients will
    >>>>>> work
    >>>>>> for me. :-)
    >>>>>
    >>>>> Are you doing it over spinach?
    >>>>
    >>>> I'm not sure about that. I've been trying to think of something that I
    >>>> want to put it over. I do like spinach, but I think there must be
    >>>> something that is perfect. Suggestions? :-)
    >>>>
    >>>> Cheri
    >>>
    >>> Not really, I have my veggies on the side when I have stews/casseroles
    >>> etc. If I was having it today I have in the fridge - cauli, broccolini,
    >>> zuchinis, carrots, sweet potato, baby squash, beans, celery (which I
    >>> would
    >>> cook for this)... so any combo of that and I'd be happy
    >>>
    >>> Also I would do some cucumber raita with mint.

    >>
    >>I made it yesterday, and have to say...I was fairly unimpressed. It mostly
    >>tasted like pot roast with gravy to me. I was expecting something with a
    >>kick, a taste of coconut etc. I won't make it again, but that's just me
    >>maybe. It was good over the spinach, but not what I envisioned. :-)
    >>
    >>Cheri

    >
    > Wow. 3Tbs of the Thai red curry paste I use would have me perspiring
    > gently and NEEDING the raita... did you get a chilli-free one, or do
    > you have tastebuds of steel? :P



    It really didn't have a kick at all, and I don't like real hot stuff. The
    ingredients say red chilis, so not chili free.

    Cheri


  20. #20
    Nick Cramer Guest

    Default Re: Thai Style Beef Curry

    Nicky <[email protected]> wrote:
    > [ . . . ]
    > Wow. 3Tbs of the Thai red curry paste I use would have me perspiring
    > gently and NEEDING the raita... did you get a chilli-free one, or do
    > you have tastebuds of steel? :P


    Never heard of chile-free Thai red curry paste. Surely you jest!

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ http://anymarine.com/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/
    You are not forgotten. Thanks ! ! ~Semper Fi~

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