Red Curry with Beef Bamboo Tomatoes Onion & Pineapple - FineCooking.com

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Red Curry with Beef Bamboo Tomatoes Onion & Pineapple

By albinogypsy, member

Posted: April 24th, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry
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1 13.5- to 14-oz. can coconut milk
1/4 cup red 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 1/8-inch-thick slices fresh ginger or galangal
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1 lb. flank steak, strip steak, or sirloin, cut into 1/4-inch-thick bite-size slices
3/4 cup bamboo shoots, cut into bite-size strips
3/4 cup halved cherry tomatoes
3/4 cup sliced onions (1/2-inch-thick slices)
3/4 cup bite-size pineapple chunks
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, ginger slices, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and continue to simmer. After another 2 minutes, add the bamboo shoots, cherry tomatoes, and pineapple and simmer until everything is tender and cooked through, about 1 minute more.

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

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