KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
RED THAI BEEF CURRY
Serves 4 20 minutes 90 minutes
› 1 tbsp red curry paste
› 1 tbsp grated palm sugar
› 1 tbsp fish sauce
› 1 garlic clove, crushed
› 1 kaffir lime leaf, finely sliced
› 1 kg beef chuck steak, cut into 2-cm cubes
› 2 tbsp vegetable oil
› 150 g or 1 medium brown onion, finely sliced
› 125 ml beef or vegetable stock
› 250 ml coconut cream
› 200 g red capsicum, sliced
› 1 bunch of English spinach, washed, trimmed
› 2 tbsp Asian fried shallots (optional)
› Steamed jasmine rice, to serve
1 Combine the paste, sugar, sauce, garlic and lime
leaf in a large bowl. Add the beef and toss to
coat. Stand for 30 minutes.
2 Heat the oil in a large heavy-based saucepan
over a high heat. Cook the beef in batches, until
well browned all over; remove from pan.
3 Add the onion; cook, stirring, for 2 minutes or
until softened. Return the beef to the pan with
the stock. Reduce the heat and simmer, covered,
for 1 hour or until tender. Add the coconut
cream and simmer, uncovered until it has
thickened into a creamy sauce.
4 Just before serving, add the capsicum and
spinach and cook for an additional minute or
until wilted. Season to taste with sea salt and
freshly ground black pepper.
5 Scatter with the shallots and serve with
steamed jasmine rice.
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KACHEN No.28 | AUTUMN 21