Thai Red Beef Curry
Red curry paste or kreung gaeng phet daeng, is made from dried red chillies, shrimp paste, cilantro root, cumin, garlic, other herbs and spices.
- 2 tbsp oil
- 500 ml coconut milk
- ½ jar Latasha’s Kitchen Thai Red Curry Paste
- 600 g thinly sliced beef or mixed seafood like fish, prawns and squid
- 1½ cups coconut cream
- 1 tbsp fish sauce
- 400 g mixed sliced bamboo shoots, wedges of apple eggplant, pea eggplant, green beans and carrots
- Salt to taste
- 2 tbsp fresh lemon juice
- 2 tsp grated palm sugar
- Sliced red chillies
- Fried shallots
- A small handful of fresh Thai basil, torn
- A few kaffir lime leaves, torn
- Lime wedges
- Heat oil, add Latasha’s Kitchen Thai Red Curry Paste with coconut milk and bring to a boil. Keep boiling until liquid is reduced to half.
- Add beef or mixed seafood and cook for 3 minutes. Add coconut cream, fish sauce and bamboo shoots, apple eggplant, pea eggplant, green beans and carrots. Mix well to combine, then simmer until everything is cooked.
- Season to taste with salt, lemon juice and palm sugar. Garnish with Thai basil and kaffir lime leaves, sliced red chillies, fried shallots and lime wedges.
TIP If you wish for a milder curry, caramelise 2 brown onions which have been finely sliced for at least 10 minutes, Then add 1 tbsp. sweet paprika and 1.5 tbsp. Red curry paste and a sprinkle of water. Cook for at least 10 minutes on low. Then add coconut cream and continue with Step 2 onwards.
HOW WE MAKE OUR THAI RED CURRY PASTE
The concentrated paste used in the recipe above can be purchased from all good stockists or online. Here’s the how we make if for you in our kitchen using only the best fresh and imported ingredients and slow cooking them to perfection;
We start the preparation for this delicious paste the night before by soaking tamarind, so that we can squeeze out the flavour in the morning.
When we arrive back in the kitchen the next morning we are greeted by our delivery of fresh ingredients from the markets including fresh Australian brown onions, tomatoes, coriander, lemongrass, ginger, garlic and chillies.
The onions chopped, then blended in a number of batches until they are ready for the cooking pot.
The pot is added to the heat and heated to a high with rice bran oil. The finely blended onions are added into the pot with Australian sea salt and cooked for a long time until it caramelises.
While onions are cooking, the team weights whole spices according to the recipe formulation and these are dry toasted one at time until they release their oils. The spices are cooled before being blended to a fine ground mix in Latasha’s spice mill which travels with her.
While onions are cooking, Latasha weighs the whole spices and dry toasts them one at time until they release their oils. The spices are cooled before being blended to a fine ground mix in Latasha’s spice mill which travels with her.
Meanwhile chillies, fresh ginger, turmeric, galangal and garlic are finely blended one at a time.
Tamarind juice is whisked then strained to the required measurement.
Once the onions are ready, the fresh ingredients are added. We then add tamarind, palm sugar, fish sauce, coconut milk and the fresh coriander. We let the mixture boil rapidly to ensure a thorough mix.
Tastings are done to ensure the balance of flavours are captured and pH testing is done.
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