Saturday, July 28, 2012

Thai slow cooked Red Beef Curry

On my trips to Thailand I love the heat of the Red curry,and I use a lot of Chilli in mine to get the same taste.

Start by making a red curry paste,I dry fry some cumin and coriander seeds for a minute and then add to a pestle and Mortar and grind them down,I then chop into thin slices 4 fresh red chillies seeds included for extra heat,add them to the pestle and mortar with two tablespoons of grated ginger,two cloves of chopped garlic,3 stems of lemon grass and two tablespoons of hot paprika,add them all to the blender with the juice of a lime and blitz.The aroma is to die for

Take a casserole dish add some vegetable oil and add some finely chopped spring onion and another fresh chilli,and two lime leaves until they are softened,now add your paste and cook it through,then your cubes of stewing beef,stirring all the time,add quarter of a pint of chicken stock with some dried chilli in,and stir,a tin of coconut milk,bring to the boil and put in the oven at 160' for 4 hours...after 3 hours add a chopped potatoe,finger size pieces and return to the oven

When you take it out the oven spoon off any of the red excess oil,and serve with basil and coriander.Its fiery,and delicious.

Thai curry is a wine killer,I tend to drink Mateus Rose or a gerwitzstraminer,or ice cold beer

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