Light red curry of beef brisket

Light red curry of beef brisket

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

You will need to reserve the braising juices from the beef braise to make the curry. This dish is delicious served with additional fresh rice noodles or with steamed jasmine rice.

Ingredients

Quantity Ingredient
60ml coconut oil or canola oil
3 tablespoons Red curry paste
60g palm sugar, shaved
60ml fish sauce
5 kaffir lime leaves
4 long red chillies, seeded and julienned, plus extra to garnish
15g thai basil leaves, plus extra leaves to garnish
2 1/2 tablespoons light soy sauce
100g fresh uncut rice noodles, cut into 5 mm strips

Beef braise

Quantity Ingredient
60ml coconut oil or canola oil
600g beef brisket
500ml coconut milk
200ml Chicken stock
1 lemongrass stem, bruised along its length
2 kaffir lime leaves
3 cm piece fresh galangal, peeled and sliced
100g palm sugar, shaved
100ml fish sauce
100ml oyster sauce

Method

  1. To make the beef braise, heat the oil in a frying pan over a high heat, then sear the beef until brown on all sides, for about 8–10 minutes. Place in a deep ovenproof dish and set aside. Preheat the oven to 160°C.
  2. Combine the coconut milk, chicken stock, lemongrass, lime leaves, galangal, palm sugar and fish and oyster sauces in a large saucepan. Bring to the boil over a high heat, then pour over the beef. Cover the ovenproof dish with a lid or seal with baking paper and aluminium foil – the baking paper stops the foil from reacting with the sauce. Put in the oven to braise for about 2 hours, until the meat is very tender.
  3. Transfer the meat to a plate and set aside to cool, then refrigerate for 2–3 hours. Reserve 300 ml of the braising liquid.
  4. Heat the oil in a heavy-based saucepan over a high heat. Add the red curry paste and fry, stirring continuously, until fragrant, for about 5 minutes.
  5. Add the palm sugar and fish sauce and cook, stirring continuously, until the sugar is dissolved, for about 2 minutes. Add the reserved braising liquid and bring to the boil.
  6. Meanwhile, take the beef out of the refrigerator – the meat becomes extremely soft when cooked, and refrigeration helps to firm the meat, making it easier to cut. Slice into 1 cm pieces.
  7. Add the lime leaves and the beef to the curry. Simmer for 4–5 minutes with the lid on, then stir in the 4 chillies, 15 g basil and the soy sauce. Taste – it should be rich in flavour from the meat braising liquid, and taste salty and sweet.
  8. Add the rice noodles and simmer, letting them soften in the liquid, for about 4 minutes.
  9. Spoon the curry into serving bowls and garnish with the extra basil and julienned chilli.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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