Kwanghi cooks

Thai Curry Beef Stew with Rice and Basil Leaves

Preparation time:
30 minutes
Cooking time:
Upto 2 hours
2 - 3

Thai Curry Beef Stew with Rice is a delicious recipe, with a fantastic aroma. The coconut milk in this recipe really brings out the flavour. This dish is really enjoyed with a gracious serving of rice. Serve and garnish with coriander and basil. Check out this recipe, and make it at home with Kenwood Food Processor.

  • Thai Curry


    For the Curry Paste:
    • 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
    For the Stew:
    • 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 Chillies
    • 2 Litres Broth Stock, Preferably Low-Salt
    • 2 Halved Shallots
    • 3 Medium Carrots, Peeled, Halved Lengthwise, Cut Crosswise into 1/4'-T Hick Half-Moons
    • 6 Fresh or Frozen Kaffir Lime Leaves
    • 1 Tin Coconut Milk
    • Coriander
    • Thinly Sliced Thai Basil
  • Method

    For the Curry Paste:
    • 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 chillies 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 180°C oven in cast iron or casserole dish with lid.
    • Serve with rice & Garnish with coriander and basil

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