Dry Beef Curry With Peanut And Lime Nua Pad Prik Recipes

Steps:

• Place the meat in the freezer for 30-40 minutes until firm. Slice the meat thinly, cut into strips, and chop finely.
• Strain the coconut milk into a bowl. Place the thin part and half of the thick part of the milk in a large saucepan.
• Add the beef, and beef stock, bring to a boil, cover, and simmer for 50 minutes.
• To make the curry paste, dry fry the coriander, cumin seeds, and cardamom in a wok for 1-2 minutes. Combine with the nutmeg, clove, cinnamon, paprika, and the zest of the mandarin orange. Pound the chilies with the sugar and salt. Add the chili paste, lemon grass, garlic, galangal or ginger, shallots or onion, and shrimp paste. Lastly add the cilantro, juice of 1/2 lime, and oil.
• Strain the beef, reserving the cooking liquid and place a cupful of the cooking liquid in a wok. Stir in 2-3 tbsp of the curry pastry according to taste.
• Boil rapidly until the liquid has reduced completely. Add the remainder of the coconut milk, the peanut butter, and the beef. Simmer, uncovered, for 15-20 minutes. Stir in the remaining lime juice.
• Serve decorated with the lime, chili and cilantro.

Steps:

• Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long.
• Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds.
• Toss in the long beans and stir-fry 1-2 minutes.
• Spoon in the roast chilli paste. Stir to mix well with the beans.
• Add a quarter cup of water, stir and cover with a lid to allow the beans to steam.
• Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender.
• Season to taste with fish sauce.
• Add the basil, stir well into the mixture to wilt.
• Continue to stir-fry until the beans are tender to your liking.
• Transfer to a serving dish and serve warm along with the other dishes with steamed rice.

Steps:

• Soak mushrooms in warm water for 30 minutes; discard hard stems and slice caps.
• Cut beef into bite-size pieces.
• Mince garlic; slice ginger and mix with palm sugar and soy. Stir in the beef and mix to coat beef well.
• Chop onion; trim and seed chilies and cut into fine julienne strips.
• Heat oil in a skillet large enough to hold all the ingredients and saute onion until it is soft. Drain beef, reserving the marinade, and add beef to skillet along with chilies. Brown beef over high heat, stirring frequently.
• Add beef stock, reserved marinade, mushrooms, oyster sauce and fish sauce and cook over medium heat until beef is medium rare.
• Decorate with coriander leaves and additional strips of red chili, if desired.