Tuesday, June 28, 2011

Yellow Curry with Beef (Gaeng Kari Neua)

Thai Translation – Gaeng = Curry, Kari = Yellow, Neua = Beef

Yellow curry is a creamy and mild curry that is a great introductory into Thai curries. It can be cooked from a store-bought paste or you can easily make your own paste. Yellow curry can also be made with any type of meat or vegetables and is the basis for Khao Soi, a northern Thai dish which is made with noodles and served with pickled vegetables. Yellow curry is similar to curries that come from Burma, Malaysia and Cambodia.

Cooking Time – 20 minutes
Preparation Time – 5 minutes

Serves 4

2 Tbsp yellow curry paste
1 Tbsp vegetable oil
300g beef steak
1 400mL can coconut milk
2 tsp fish sauce
1/2 lime
½ tsp chopped fresh coriander (to garnish)

  1. Prepare the meat – cut into bite sized pieces, removing excess fat.
  2. Heat the oil in a medium saucepan over a medium to high heat.
  3. Add the curry paste and cook until fragrant.
  4. Cook the meat in the saucepan, ensuring the meat is coated well with the curry paste and the meat begins to change colour.
  5. Add the coconut milk to the saucepan with the meat and curry paste.
  6. Bring to the boil then reduce the heat and simmer for approximately 15 minutes or until the meat is tender.
  7. Add the fish sauce and squeeze of half a lime and stir well to combine. Turn off the heat.
  8. Serve with steamed rice and a garnish of coriander.

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