Thai Red Curry Beef

Описание: We make Thai red curry (Kaeng Phet) with beef from scratch using the traditional method of ‘splitting’ thick coconut milk to extract the cooking oil for the dish, adapting it with ingredients you can easily find in your local supermarket, such as mushrooms and bell peppers. This approach allows for a rich and authentic flavour profile, combining tender beef with a robust, homemade red curry paste and fresh, accessible vegetables to create a delicious and satisfying meal.

Thai red curry, known as “Kaeng Phet” in Thai, has its roots in central Thailand. The dish traditionally features a fragrant blend of red chillies, garlic, lemongrass, and spices, pounded into a paste. The rich, aromatic paste is then cooked with coconut milk to create a creamy, spicy curry. Historically, Thai red curry has been prepared with a variety of proteins and vegetables, showcasing the adaptability and regional variations within Thai cuisine. The vibrant red colour and complex flavours have made it a staple in Thai households and a favourite worldwide.

Ingredients (Serves 4)

Thick Coconut Milk or Coconut Cream: 400 ml (divided use)
Thai Red Curry Paste: \~3 tablespoons (adjust to taste)
Thai Fish Sauce: 1½–2 tablespoons (to taste)
Water or Thin Coconut Milk: 300–500 ml (adjust for desired consistency)
Beef (steak or thinly sliced): 300–400 g
Shiitake Mushrooms: 150 g, quartered
Bell Peppers (any colour): 1–2, sliced
Kaffir Lime Leaves: 3–4 (plus extra for garnish)
Thai Basil Leaves: 1 small bunch (or substitute with mint)
Palm Sugar (optional): 1 small cube or \~1 tsp

Method

1. Cook the Coconut Cream: In a wide pan over medium heat, add enough thick coconut milk to coat the base (about 200 ml). Bring to a gentle simmer, whisking frequently. Cook for 5–7 minutes until the cream splits—oil separates and solids begin to brown slightly. This creates a rich base for the curry.

2. Add the Curry Paste: Stir in the red curry paste and fry it in the coconut fat for 2–3 minutes, until aromatic and the oil begins to colour. This step develops depth and removes excess moisture from the paste.

3. Taste for Spice Level: For a safe spice check, mix 1 tsp of the curry mixture with 10 tsp boiling water. Taste this diluted version to estimate final heat. Adjust paste quantity accordingly.

4. Season with Fish Sauce: Add 1½ tablespoons fish sauce to start. Taste later and adjust as needed. This acts as your primary source of salt and umami.

5. Add Liquid: Gradually add thin coconut milk or water (start with 300 ml), stirring to form a smooth curry base. Add more for a thinner curry or to taste.

6. Add Mushrooms & Bell Peppers: Stir in quartered shiitake mushrooms and sliced bell peppers. Cook for 2–3 minutes. These vegetables will release moisture, so avoid over-thinning the sauce initially.

7. Add the Beef: Add your chosen beef, sliced into small pieces or thin strips for quick cooking. Let simmer gently until just cooked through, about 5–8 minutes depending on cut and thickness.

8. Adjust & Balance: Optional—add palm sugar for a gentle sweetness if desired. Taste and balance with more fish sauce (for salt), coconut cream (for richness), or water (for thinning).

9. Finish with Herbs: Tear in kaffir lime leaves for citrus aroma. Add most of the Thai basil (or mint) just before switching off the heat to preserve its freshness.

10. Serve: Spoon into bowls and garnish with extra Thai basil and finely sliced kaffir lime leaves. Serve with jasmine rice or rice noodles.

Notes
The curry base can be prepped ahead and reheated—just add vegetables and protein fresh.
For a braised beef version, use chuck or shin and simmer low and slow for 1½–2 hours until tender.
Mint is a great substitute if Thai basil is unavailable, offering a fresh contrast to the heat.

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