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!

Thai Beef Curry Stew

2014-07-15 17:27:34

Print

Ingredients

1. 4 oz can Maesri Massaman curry paste
2. 14 fl oz coconut milk (regular or lite)
3. 1 lb cubed stew beef
4. 1 cup water or broth (beef or vegetable)
5. 1-2 tablespoons fish sauce
6. 1 tablespoon sugar
7. Hard boiled eggs - one per person of household
8. Half a pack of 16 oz rice noodles (8 oz)
9. Cubed super firm tofu (optional) about 1/4 of a block

Garnish

1. Crushed peanuts - fill 1/3 of mortar
2. Beansprouts - 1/2 cup
3. Chopped Chili or chili flakes - 2 tablespoons
4. Fried onion/shallots - 1/2 cup

Instructions

1. Turn on crock pot to low.
2. Pour coconut milk (same amount for the water or both added in) and mix curry paste into crock pot.
3. Pour in water/broth and mix.
4. Add in fish sauce and sugar and mix.
5. Add beef cubes and mix making sure beef is submerged in the curry mix.
6. Cook for 6-8 hours.
7. If tofu is desired, add in last hour.
8. In the last hour of cooking, boil water for small size rice noodles (pad Thai noodles). Once
9. water boils, add noodles and cook for 5 minutes. Immediately drain noodles and rinse with cold
10. water.
11. Simultaneously, boil eggs. Ideally one whole egg per serving
12. Place noodles in a bowl, pour beef and sauce over noodles, add egg, and garnish as desired.

Garnish

1. Peanuts: fill mortar about 1/3 full of peanuts and crush them. This will be spooned over dish as desired by the person.
2. Beansprouts - about 1/2 cup total, place desired amount on top of curry stew.
3. 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.
4. Fried onion/shallots: Have about 1/2 cup handy and people can spoon desired amount to taste.

By Derya Singhsumalee for My Halal Kitchen

Yvonne Maffei https://myhalalkitchen.com/