The word curry is used as a blanket term for spicy food when, in reality, there are many differences in ingredients and flavors. Indian curries tend to use blends of dry spices as a basis for their taste, whereas in Thailand a paste is used. There are many other countries that have curried dishes as part of their diet – the Philippines, Vietnam, Singapore, Indonesia, South Africa to name a few.
Red curry paste, as opposed to green or the harder to find and creamier yellow, is used in this recipe and the finished dish is fairly mild with the coconut milk offsetting some of the heat. This Thai Beef Curry is quickly prepared and there are lots of nice juices to soak up the rice, quinoa, noodles or whatever you wish to serve with it.
8 oz. flat iron steak – thinly sliced
1 shallot – thinly sliced and separated
1 red pepper – thinly sliced
2 large cloves of garlic – grated
4 oz. frozen peas
1 can of lite coconut milk
2 tbsp. Thai red curry paste
2 tbsp. peanut butter
1 tbsp. fish sauce
Juice of 1 lime
1 tbsp. cilantro – finely chopped, plus more for garnish
Prepare the first 4 ingredients on a chopping board.
In a mixing bowl pour in the coconut milk and whisk it together with the curry paste, peanut butter and fish sauce, then pour into a frying pan and bring to a boil.
When boiling add the steak, shallot, red pepper and garlic to the curry sauce, turn down to a simmer,let ingredients cook for about 7 minutes then add the peas, lime juice and cilantro and cook for a further 3 minutes or until meat is cooked through.
Sprinkle with a little cilantro for garnish and serve.
The local Chinese restaurant near me does a spicy noodle dish as a side which is served cold Now that we live far away I don’t seem to have come across it. So I experimented and have, I think, come up with a good approximation. Getting the correct balance of ingredients and consistency has been an interesting process – a little bit of this, a little bit of that, how salty do you want it – until it finally tastes right. I combined the sauce with rice noodles and ate it as a vegetarian meal with scallions scattered over the top, but it could also be a dipping sauce for crudites, if you don’t dilute it too much, or as a satay sauce for chicken.
Boiling water – both for cooking rice noodles and for diluting the peanut sauce
4 oz. rice noodles
Pour boiling water over the rice noodles in a pan and let stand for 10 minutes during which time you can make the sauce.
Spicy Peanut Sauce
2 tbsp. smooth peanut butter
2 large cloves of garlic – finely grated
Bunch of scallions – finely chopped (reserve some for sprinkling over the top)
Pinch of red pepper flakes
1 1/2 – 2 tbsp. gluten-free soy sauce (depending on how salty you like things)
Juice of half a lime
Boiling water to dilute sauce to a coating consistency for the noodles.
Place the peanut butter, garlic, scallions, soy sauce, and lime juice in a bowl and whisk together, adding boiling water to get the desired consistency.
Pour sauce over the noodles, mix together well and sprinkle chopped scallions over the top.
Serve immediately or you will find that the sauce tends to thicken up again.
This peanut sauce is totally delicious and takes quite basic salad ingredients to a whole other level. It could be used with all sorts of salads or could be served warm as a sauce for chicken (think satay).
1 head of Romaine lettuce – chopped
1/2 English cucumber – sliced and then each slice quartered
3 large scallions/spring onions – finely chopped (white part only)
1 large stick of celery – diced
4 hard boiled eggs – quartered
Unsalted peanuts – just a few to sprinkle over top of salad
Place lettuce, cucumber, scallions and celery in a salad bowl and toss with dressing.
Top with hard-boiled eggs and sprinkle with peanuts
PEANUT SAUCE – makes more than is needed for this amount of salad
1 clove of garlic – grated
1 cup smooth peanut butter
3/4 cup lite coconut milk
Juice of 1 lime
2 tbsp. soy sauce
2 tsp. fish sauce
Process all ingredients in a food processor