Thai curried beef stew with rice and basil leaves. This recipe was created by Kwanghi Chan for Kenwood.
Thai Curried Beef StewAdd to My Cookbook
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- Difficulty Level Easy
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- 6 chillies seeded
- 1/2 teaspoon sea-salt
- 2 lemongrass stalk, tough outer layer removed, cut into pieces
- 4 tablespoons sliced peeled fresh galangal
- 2 tablespoons sliced peeled fresh turmeric
- 5 shallots peeled
- Small handful of coriander
- 3 garlic cloves peeled
- 900g trimmed stewing beef ask your butcher to cut into 1 1/2'–2' cubes
- 3 tablespoons soy sauce, preferably light soy sauce
- 2 tablespoons ground dried Thai chililes
- 9 cups broth stock, preferably low-salt
- 2 halved shallots
- 3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4'-thick half-moons
- 6 fresh or frozen kaffir lime leaves
- 1 tin coconut milk
- Thinly sliced Thai basil
- For the paste add the chillies and salt into a Kenwood mini food chopper or processor, and leave sit for about 5 minutes. Add the rest of the ingredients into the chopper and blitz until the mixture forms a paste. This paste can be made 1 week ahead simply cover and keep it chilled.
- For the stew:Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes.
- Add broth and coconut milk bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally
- Stir in shallots, carrots, potatoes and lime leaves Simmer until vegetables are just tender and until beef is tender but not falling apart about 1 hour 45mins in a 180c oven in cast iron or casserole dish with lid.
- Serve with rice & Garnish with coriander and basil
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