Beef & Zucchini Red Curry

Beef & Zucchini Red Curry

Ingredients

400 grams Beef Sliced, Ask your butcher to slice the Beef in strips or thin slices (preferred)

1 Large Zucchini Diced

200 grams  Bean Sprouts

4 Chillies Fresh

2 Carrots

1 bunch Coriander Fresh w/ Roots

2 tablespoon Garlic Minced

1 tablespoon Fish sauce (nahm bplah)

4 tablespoon Peanut Oils

200 milliliters Water

200 milliliter Coconut Cream

3 tablespoon Mae Ploy RED Curry Paste

Method

1. Carrot Preparation: Precook the carrots until they are "easier" to slice! My measure for this is I can poke  bamboo stick in it - it gets in a bit but doesn't go through . Or enough to take it from the water with a fork. It is firm but cooked.

Cut the Carrot long-way in 2 parts if you prefer to cook in a very small pan cut it before pre-cooking. 

Cool it in running water and

Slice it thinly 

2. Coriander Bunch: First of all :

In Brazil for some unknown reason or no reasoning, when you buy a bunch of herbs most of the times you get some spring onions with the bunch. If that is the case separate them and I'll explain what I do in a second.

Separate the Coriander in 3 parts

1 Leaves - Chop them roughly

2 Stems - Chop them course

3 Roots - Chop them well - very small

If you have a bunch of spring onions that came with the coriander, 

Separate the spring onions in 2 parts t

1 The soft green - Chopped at 45 degrees angle ! 

2 The white part - Chop them well - very small

Mix the white chopped spring onions with the coriander roots

3. Beef on the Wok !: Preheat your wok.

Put on the wok in this order

 1 all peanut oil

 All Gralic

 2 All Coriander Roots and white part spring onions if available

 1 Tablespoon of Red Curry Paste

 400g of Beef slices (stroganoff beef)

 Fish sauce

The purpose here is to seal the pork meat with all the above ingredients mixed well i the meat.

If the mixture it too dry you add a bit of water to melt all ingredients together in a "soft paste"

As soon as the meat starts to seal outside add HALF of the chillies thinly chopped.

Add now All remainder:

Water

Red Curry Paste

Coconut Cream

Coriander STEMS

Keep turning the mixture until all mixture is homogenous 

Keep it in medium/high heat until you see the oil from the curry paste on the surface!

4. Add Pre-cooked Carrots: Add the pre cooked sliced Carrots 

Mix well and

Turn off the heat! 

Wait until it stops boiling!

5. Zucchini: Add the Zucchini dices and allow them to cook until you can pierce the peel easily with a fork.

They will be more yellowish, softer  but not  soggy !

Coconut cream to the proper consistency

6. Bean Spriuts: The important part of this dish is that the Ben Sprouts should be maintained without cooking!

They have to be only "heated" and "softened" to a minimum by the curry and served crunchy so 

BE QUICK on this step!

7. The Ready Wok: Add Coriander Leaves and Chillies to taste to the mixture

If you're casual like me and cook this everyday garnish it on the wok itself and serve!

8. Serving: Serve it with Jasmin Sickie Rice cooked with cardamon pods

Of course you add more coriander and chillies 

Servings: 4

Source: Beto Boton