Spicy Thai Beef Curry

by

Tenina Holder

POSTED November 29, 2017 (LAST UPDATED October 11, 2021)

Serves

6

Total Time

1hrs 15mins

Calories

914

Coconut milk and beef never tasted so good together. Thai to enjoy it!

recipe-image

    INGREDIENTS


  • Water icon
    Water

    2 cups (about 480 ml)boiling

  • Red onion icon
    Red onion

    1 (about 135 g)halved

  • Lemongrass stalk icon
    Lemongrass stalk

    2 (about 24 g)halved

  • Cilantro icon
    Cilantro

    ¼ cup (about 10 g)stalks of

  • Cilantro icon
    Cilantro

    ¼ cup (about 7 g)stem removed

  • Coriander seeds icon
    Coriander seeds

    2 teaspoons (about 4 g)

  • Cumin seeds icon
    Cumin seeds

    2 teaspoons (about 4 g)

  • Cardamom pods icon
    Cardamom pods

    1 teaspoon (about 2 g)

  • Star anise pod icon
    Star anise pod

    1 (about 1 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Dried chilies icon
    Dried chilies

    3 (about 2 g)

  • Fresh garlic icon
    Fresh garlic

    6 (about 36 g)

  • Ginger icon
    Ginger

    1 wedge

  • Water icon
    Water

    as needed

  • Leg of beef icon
    Leg of beef

    1.3 kg (about 15 ⅓)cubed

  • Coconut cream icon
    Coconut cream

    400 ml (about 520 g)

  • Fish sauce icon
    Fish sauce

    50 g (about 2 ¾ tablespoons)

  • Coconut sugar icon
    Coconut sugar

    50 g (about 3 ⅞ tablespoons)

  • Peanuts icon
    Peanuts

    55 g (about ¼ cup)roasted

  • Coconut cream icon
    Coconut cream

    as needed

  • Lime juice icon
    Lime juice

    as needed

    METHOD


  • 1. Pre-heat a clean frying pan
  • 2. Add coriander seeds, cumin seeds, cardamom pods and star anise pod to the frying pan
  • 3. Roast in frying pan until fragrant - medium-high heat
  • 4. Cool slightly
  • 5. Transfer content of frying pan to TM5 bowl
  • 6. Add sea salt to the TM5 bowl
  • 7. Chop - approx 20 sec, speed 10
  • 8. Add dried chilies and water to a clean small bowl
  • 9. Soak - approx 10 min
  • 10. Add red onion, fresh garlic, ginger, lemongrass stalk and water to the TM5 bowl
  • 11. Transfer content of small bowl to TM5 bowl
  • 12. Add cilantro to the TM5 bowl
  • 13. Chop - approx 6 sec, speed 6
  • 14. Sauté - approx 10 min, Varoma, speed 2
  • 15. Blend - approx 30 sec, speed 6
  • 16. Scrape down sides of TM5 bowl
  • 17. Add leg of beef, coconut cream, fish sauce, coconut sugar, peanuts and cilantro to the TM5 bowl
  • 18. Cook - approx 45 min, 100°C, speed 1
  • 19. Transfer content of TM5 bowl to 6 large serving bowls
  • 20. Drizzle with coconut cream and lime juice
  • 21. Garnish with peanuts
  • 22. Serve

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