Red Beef Curry

After almost burning down the kitchen yesterday, I decided to re-enter the kitchen for cooking purposes as to avoid bringing a trauma upon me. Just like with horses - if you get thrown off, you gotta get right back on - otherwise you might never ride again. At least that´s what my parents kept telling me when I was younger, and I´ve stuck to this principle ever since. Don´t let things (horses, people, whatever crosses your way) throw you off your path. They can only subdue you with your own permission, and I am not ready yet to hand that over ; )

So I decided to keep it low and cook one of my favourite, fool-prove dishes: a Red Beef Curry.


This is classic Thai cuisine, and very variable - you can use any kind of meat or fish, and any kind of veggies. A great way to get rid of anything excess you have on hand, still creating something really tasty. The recipe calls for thai basil which is kind of hard to get sometimes - it is usually sold only in asian stores. But, if you come across it, buy it and freeze it, it will taste equally good. If you can´t get any, don´t substitute. Thai basil is one of the rare things that - at least imho - cannot be substituted. Better omit it. Palm sugar, on the contrary, can easily be substituted with brown cane sugar. Thai cuisine is very spontaneous and light-hearted, so just jump right into it, use whatever you´ve got on hand - and you´ll be surprised what a yummy dish you will create!

Recipe for Red Beef Curry


Ingredients for 2

250g beef, cut into stripes
1 tablespoon red curry paste
150ml water
400ml coconut milk
veggies as desired or on hand
(I used sprouts and green beans this time)
2 tablespoons fish sauce
2 tablespoons light soy sauce
1 tablespoon palm sugar (or cane sugar)
2 chilis, minced
6 leaves of thai basilikum (if available)
2 tablespoons peanut oil


Preparation

1. Heat a Wok. If you don´t own one, don´t worry, use a deep pan instead.
2. Pour in peanut oil. Sautée red curry paste.
3. Quinch with water. Add coconut milk slowly, stirring well.
4. Cut meat (or fish, feel free to use whatever you like) into bite-sized stripes and add to the wok.
5. Let simmer for about 5 minutes until tender. If you use fish, it will need less time.
6. Add veggies, bring to a short boil. Cook until ready. Veggies should stay crisp and keep their color.
7. Season with fish sauce, light soy sauce and palm sugar.
8. Add thai basil and chili, let cook for a minute.
9. Serve with rice or bread.

Guten Appetit! Enjoy your meal! Bon Appétit!