Thai Beef Curry
This recipe comes from Derya Singhsumalee, a former teacher colleague of mine who is such a fun and interesting person. She is very well-traveled, is of Turkish ethnicity and married to a man from a Thai Muslim family. In the school lunch room we used to talk quite a bit about cultural diversity and, of course, food. She was very familiar with Sicilian cuisine having lived in Sicily for a short time during her life. I found her background fascinating and our conversations a great bonding experience between us. Recently when I saw that she posted this recipe to her Facebook page, I immediately asked her to share it with all of you, and she graciously obliged. Here you go- thank you, Derya!
- 4 oz can Maesri Massaman curry paste
- 14 fl oz coconut milk (regular or lite)
- 1 lb cubed stew beef
- 1 cup water or broth (beef or vegetable)
- 1-2 tablespoons fish sauce
- 1 tablespoon sugar
- Hard boiled eggs - one per person of household
- Half a pack of 16 oz rice noodles (8 oz)
- Cubed super firm tofu (optional) about 1/4 of a block
- Crushed peanuts - fill 1/3 of mortar
- Beansprouts - 1/2 cup
- Chopped Chili or chili flakes - 2 tablespoons
- Fried onion/shallots - 1/2 cup
- Turn on crock pot to low.
- Pour coconut milk (same amount for the water or both added in) and mix curry paste into crock pot.
- Pour in water/broth and mix.
- Add in fish sauce and sugar and mix.
- Add beef cubes and mix making sure beef is submerged in the curry mix.
- Cook for 6-8 hours.
- If tofu is desired, add in last hour.
- In the last hour of cooking, boil water for small size rice noodles (pad Thai noodles). Once
- water boils, add noodles and cook for 5 minutes. Immediately drain noodles and rinse with cold
- Simultaneously, boil eggs. Ideally one whole egg per serving
- Place noodles in a bowl, pour beef and sauce over noodles, add egg, and garnish as desired.
- Peanuts: fill mortar about 1/3 full of peanuts and crush them. This will be spooned over dish as desired by the person.
- Beansprouts - about 1/2 cup total, place desired amount on top of curry stew.
- Chopped Chili or chili flakes: if using Thai chili - two small, sliced. Chili flakes from a canister, to taste. If hosting, place 2 tbsp in a serving bowl and people can spoon desired amount.
- Fried onion/shallots: Have about 1/2 cup handy and people can spoon desired amount to taste.
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