Thai Recipe for Beef and Coconut Curry
INGREDIENTS
- 800g braising steak (cut into cubes)
- 2 tbsp Thai red curry paste
- 3 tbsp peanut or vegetable oil
- 1 tbsp tamarind paste or lime juice
- 3 1/4 cups coconut milk
- 2 tbsp Thai fish sauce
- 2 tsp sugar
- 6 cardamon pods (crushed)
- 2 small pineapple (chopped)
- steamed rice (to serve with)
- Heat oil in wok
- Stir-fry and brown the beef cubes, remove beef, leave oil in wok
- Add onions to the oil and cook till soft
- Add curry paste and cook for about 1 min, stir constantly to avoid burning
- Stir in the tamarind paste or lime juice, fish sauce, coconut milk and sugar
- Bring mixture to a boil then reduce heat
- Add in the browned beef cubes and onions to the wok
- Add in cardamon pods
- Simmer everything gently, uncovered for 1 to 1 and 1/2 hour or till beef becomes tender
- Stir from time to time
- If you find the mixture become a bit dry, cover with lid and leave
- Add in pinapple and cook for additional 5 mins
- If curry is still a bit dry, add in stock or water
- Serve immediately with rice
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