Kickin’ Up the Curry

Thai cuisine is one of my faves so when I can have it in quick fashion, I’m a happy camper. This Spicy Thai Beef Curry from the Fine Cooking’s Make It Tonight series was just the ticket for a weeknight dinner when I didn’t have a lot of time but craved a flavorful curry dish. Remember, our bodies are not just heavy machines that we tote around with us each day, and our culinary pleasure isn’t just a whim when it comes to the mechanics of eating—curry can be a joy to both eat and behold.

IMG_2849

The “spicy” title is a bit of a misnomer. Even though it calls for 1 to 2 teaspoons of red curry paste, almost all of the reviewers commented that they had, or wished they’d had, added more than the directions called for. So, being a connoisseur of all things with a kick, I added a healthy tablespoon full of the flavorful paste, resulting in a robust pungency that was not at all overpowering. If you possess a “delicate palette,” you may want to stick with the smaller amount first time out of the gate.

The directions do not instruct you to, but for a thicker sauce that will cling nicely to the meat and rice, after you remove the meat in Step 5, reduce the liquid over medium-high heat for about 6-8 minutes to thicken, then proceed with the remaining steps.

My only other suggestions would be to use fresh sugar snap peas if you can find them; and incorporate some sweet red bell pepper strips for added color and nutrition, but that’s totally up to you.

IMG_2832

Spicy Thai Beef Curry

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbs. vegetable oil
  • 1-1/2 lb. beef sirloin tips
  • Kosher salt and freshly ground black pepper
  • 1/2 cup thinly sliced shallots (about 2 medium-large)
  • 1/4 cup finely chopped fresh ginger
  • 1 to 2 tsp. Thai red curry paste
  • 1/2 cup low-salt canned chicken broth
  • 1 13-1/2-oz. can unsweetened coconut milk
  • 1 Tbs. fish sauce
  • 1-1/2 cups fresh or frozen sugar snap peas
  • 1 large lime, zest finely grated and fruit cut into wedges
  • 1/3 cup chopped fresh cilantro

Directions

  1. Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Season the sirloin tips with salt and pepper and sear the meat in batches until nicely browned on two sides, 1 to 2 minutes per side. Transfer to a plate.
    IMG_2834
  2. Reduce the heat to medium. Add the shallots to the pan and cook until just tender and lightly browned, 2 to 4 minute. Add the ginger and cook, stirring, until fragrant, about 1 minute.
    IMG_2836
  3. Add the curry paste and cook, stirring, about 30 seconds. Stir in 1/4 cup of the broth, scraping up any bits that are stuck to the pan.
    IMG_2837
    IMG_2839
  4. Add 1/3 cup of the coconut milk, stirring until the curry paste has blended in completely. Stir in the remaining coconut milk and broth. Add the fish sauce.
    IMG_2840
  5. Increase the heat to medium high. Return the beef to the pan (along with any juices), stir, and simmer until the meat is just cooked through, 8 to 12 minute. Remove the meat and transfer to a cutting board. (Here’s where you should reduce the liquid for a thicker sauce.)
    IMG_2841
  6. Take the pan off the heat. Stir the sugar snap peas into the sauce and cover the pan. Let the meat rest for 1 minute, then slice it thinly across the grain; return it to the pan along with the lime zest. If necessary, return the pan to medium heat until the peas are thawed and  heated through.
    IMG_2846
  7. Portion the curry into four warm bowls or deep dishes, sprinkle with the cilantro, and serve with the lime wedges.

http://www.lynnandruss.com

IMG_2847

By Joann Smart from Fine Cooking

Advertisements

One thought on “Kickin’ Up the Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s