recipe of homemade Thai red curry of beef, cashews & bok choy

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai red curry of beef, cashews & bok choy. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai red curry of beef, cashews & bok choy is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai red curry of beef, cashews & bok choy is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 tablespoons vegetable oil, for cooking
  • 500g piece beef scotch fillet or sirloin
  • 3 140ml cans coconut cream
  • 1 tablespoon peanut oil
  • 3 tablespoons bottled Thai red curry paste
  • 50g palm sugar or brown sugar
  • 2 1/2 tablespoons fish sauce
  • 1 bunch baby bok choy, washed, roughly chopped
  • 1/2 red capsicum, de-seeded, cut into thin strips
  • 100g (2/3 cup) cashews, toasted
  • 1 cup (firmly packed) fresh coriander leaves
  • Cooked egg noodles, to serve
  • Extra fresh coriander leaves, to garnish

Method

  • Step 1
    Preheat oven to 180ºC.
  • Step 2
    Heat vegetable oil in a large heavy-based frying pan over medium-high heat and cook beef until sealed on all sides. Place beef onto a baking tray and roast in preheated oven for 15-20 minutes for medium-rare or until cooked to your liking. Remove from oven. Set aside.
  • Step 3
    Take care not to shake the can of coconut cream when opening. Spoon the top thick layer of coconut cream out of the can and place into a large heavy-based saucepan with the peanut oil. Set aside the remaining coconut cream. Cook the coconut cream and peanut oil over medium-high heat for 5 minutes or until the coconut cream separates and the fat floats on the surface. Add the curry paste and stir for 5 minutes or until aromatic. Add the palm sugar or brown sugar and cook for a further 1-2 minutes or until sugar dissolves. Stir in the fish sauce and reserved coconut cream. Bring to the boil, reduce heat to medium-low and simmer, cover, for 5-10 minutes.
  • Step 4
    Add bok choy and capsicum and cook for 5 minutes or until the capsicum is slightly softened. Cut beef across the grain into thin slices. Cut slices into strips and discard any fat or gristle. Add the beef and its juices and cashews. Simmer until just heated through. Stir in coriander and serve with the egg noodles. Garnish with extra coriander leaves.

So that’s going to wrap it up for this exceptional food Thai red curry of beef, cashews & bok choy recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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