[泰国菜]好吃容易做，red curry beef

sleeper

这个菜以前做过，觉得非常好吃，又不是很难。虽然材料比较复杂，但是备齐了很快就做好了。

这个是英文的菜谱，其实也不是很严格，我自己改了些，加了西兰花和其他蔬菜，另外加了lemon
grass.

上两张作好的图片

Wok-Seared Beef and Long Beans with Thai Red Curry Peanut Sauce Recipe
Source: Cooking.com

Serves 4 with rice



This thick-style sauce coats the beef slices like a robe. By adding a few tablespoons of tamarind liquid at the end of cooking, this sauce can easily double as a satay dipping sauce.

  
Other necessary recipes:
Red Curry Paste

RECIPE INGREDIENTS

6 ounces Chinese long beans or blue lake green beans, cut into 2-inch lengths


For Sauce:

1 can (13.5 oz) unsweetened coconut milk

2 tablespoons packaged (or homemade) Thai Red Curry Paste, or more to taste

2 teaspoons palm sugar or dark brown sugar

2 to 3 tablespoons Thai fish sauce (nam pla)

8 fresh, frozen or dried kaffir lime leaves (makrut bai), or fresh citrus leaves, cut into very thin slivers using scissors

6 fresh red jalapeno or serrano chilies, stemmed and cut diagonally into thirds

4 tablespoons chopped roasted peanuts or chunky peanut butter


For Beef:

2 tablespoons peanut or corn oil

1 pound beef sirloin, chuck or flank steak, cut against the grain into 1/4-inch thick by 2-inch long strips

1 cup fresh Thai basil leaves or regular basil leaves



RECIPE METHOD


Blanch the green beans in boiling water for 1 minute; drain and set aside.


To separate the coconut milk, do not shake the can before opening it. Spoon off 1/2 cup of the top thick layer, the coconut cream, into a saucepan. Set aside the remaining liquid, the coconut milk.


FOR SAUCE: Stir the coconut cream over medium-high heat until thick bubbles appear, about 2 minutes. Reduce to medium heat; add the curry paste and cook, stirring frequently until fragrant, about 2 minutes. Add palm sugar, fish sauce, lime leaf slivers, chilies, peanuts or peanut butter, and the remaining coconut milk. Increase to high heat and bring to a boil. Immediately reduce to medium heat and simmer, stirring occasionally until the sauce thickens to a thick creamy consistency that coats the back of a spoon, about 3 to 5 minutes. Taste and adjust the seasonings. Keep warm.


FOR BEEF: Heat a wok over medium-high heat. Add the oil and when hot, add a small batch of the beef; sear the slices until nicely browned and medium done, about 2 to 3 minutes. Remove to a plate. Repeat. You may need to do 2 or 3 batches. When all the slices are seared, return all of the beef to the wok, add the red curry sauce, green beans, and basil leaves; stir together and cook just enough to wilt the basil. Serve hot with rice.

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Nutrition Facts


Calories: 521   Fat: 39g   Carbohydrates: 16g   
Cholesterol: 67mg   Sodium: 782mg   Protein: 31g   
Fiber: 5g   % Cal. from Fat: 67%   % Cal. from Carbs: 12%

sleeper

这个是原料。
柠檬草，泰国kaffir lime leaves，泰国basil，还有小红辣椒。

2是蔬菜，还加了西兰花，没有拍

[ 本帖最后由 sleeper 于 2005-12-3 20:18 编辑 ]

sleeper

鱼露还有很重要的red curry paste，这个在很多泰国店里都可以买到，还有green curry paste，massaman paste等等。都是用很多香料作出来的，能保存很久

[ 本帖最后由 sleeper 于 2005-12-3 20:21 编辑 ]

sleeper

磨碎的花生。可惜手头没有去皮的花生，只好用红皮的。没关系。先烤酥了。然后用机器打碎。
另外加了喜欢的开心果

sleeper

先把coconut milk分开，上面50%得比较厚重的cream，先去出来放在一边。比较稀的那部分烧开，然后加入red curry paste。

sleeper

在加入其他的佐料还有比较稠的coconut cream.烧开

sleeper

最后加入用油炒锅的牛肉，还有用开水抄过的蔬菜，最后加basil 叶子，就可以出锅了乐

lilie1030

一定好吃。。。感觉做法很复杂噢

sleeper

原帖由 lilie1030 于 2005-12-3 21:41 发表
一定好吃。。。感觉做法很复杂噢

其实很简单，主要是料比较多。但是炒很容易的。
牛肉炒一下，青菜抄一下，剩下的料就是放在一起煮了

mouyu

$不错$$不错$$不错$