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Surf and Turf Thai Curry with Veggies

Beef Shrimp Curry

By mamawcarrie, member

Posted: November 9th, 2011

 A delightful beef and shrimp curry, with choice veggies and a light hint of lemon. For a complete meal, serve with steamed rice or rice noodles.

more about:

1 13.5- to 14-oz. can coconut milk
1/4 cup yellow curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
1/2 lb. large shrimp, peeled and deveined
1/2 lb. flank steak, strip steak, or sirloin, cut into 1/4-inch-thick bite-size slices
3/4 cup sliced onions (1/2-inch-thick slices)
3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
3/4 cup bite-size pieces fresh baby corn
3/4 cup sliced cabbage (1-inch-wide bite-size strips)
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
1/4 cup loosely packed chopped fresh cilantro, more whole leaves for garnish
cucumber strips or wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the onions and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the shrimp, beef, button mushrooms, baby corn, and cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil and cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil, cilantro, and cucumber.

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