THAI RED CURRY PASTE RECIPE | ALLRECIPES
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.
Provided by Ajlake
Categories Sauces and Condiments
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 cup
Number Of Ingredients 14
Steps:
- Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts : Calories 102.8 calories, CarbohydrateContent 15 g, CholesterolContent 1.6 mg, FatContent 4.3 g, FiberContent 3.9 g, ProteinContent 2.6 g, SaturatedFatContent 0.7 g, SodiumContent 592.6 mg, SugarContent 5 g
THAI COCONUT BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 15 minutes
Prep Time 30 minutes
Cook Time 07 hours 45 minutes
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.
Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 421 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 731mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 32g protein.
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THAI COCONUT BEEF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 08 hours 15 minutes
Category Dinner
Cuisine Asia, Thai
Calories 421 calories per serving
- Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.
Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.
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