Este caril de bife tailandês é um prato rico e aromático, que equilibra o picante da pasta de caril vermelho com a cremosidade do leite de coco. A carne de vaca, cozinhada lentamente no molho, fica incrivelmente tenra, e os vegetais absorvem todo o sabor, resultando numa refeição exótica e reconfortante, perfeita para servir com arroz jasmim.

Ingredientes

  • 650 gramas de carne bovina fatiada
  • 50 gramas de pasta de caril vermelho
  • 300 ml de leite de coco
  • 1 tomate grande, cortado em fatias
  • 1/2 de courgete, fatiado
  • 1 batata fatiada
  • folhas de limão e manjericão para enfeitar

Preparação

  1. Despeje 150 ml de leite de coco na wok, adicione a pasta de curry vermelha, deixe ferver, cozinhe até que o óleo apareça na superfície.
  2. Adicione a carne, misture bem, reduza o fogo, cozinhe por 20 minutos.
  3. Adicione o leite de coco restante, deixe ferver e adicione legumes. Continue fervendo até os legumes estarem cozidos.
  4. Sirva com arroz de jasmim, guarnecido com folhas de limão e manjericão.

For those looking to bring the vibrant flavours of Thailand into their kitchen, here is the English version of this recipe.

Thai Red Beef Curry

Thai red curry, or Gaeng Phet Nuea, is a classic dish celebrated for its complex, aromatic, and spicy flavour profile. This recipe creates a wonderfully rich and fragrant curry where tender slices of beef are simmered in a creamy coconut sauce infused with red curry paste. It’s a deeply satisfying meal that beautifully showcases the balance of hot, sweet, and savoury notes that Thai cuisine is famous for.

A key technique in making an authentic Thai curry is to “crack” the coconut milk. This involves simmering the thickest part of the coconut milk until its natural oils separate, which creates a richer flavour and a beautiful glossy sheen in the final sauce. While this recipe is delicious with courgette and potato, feel free to add other traditional vegetables like bamboo shoots, bell peppers, or Thai aubergines. For a more authentic taste, a splash of fish sauce for saltiness and a pinch of palm sugar for sweetness can be added to the sauce to create a perfect balance.

This curry is best served hot with a side of steamed jasmine rice to soak up the delicious sauce. The garnish of fresh kaffir lime leaves and Thai basil is not just for decoration; it adds an essential final burst of fragrance and freshness that completes the dish.

Ingredients

  • 650g beef, thinly sliced
  • 50g red curry paste
  • 300ml coconut milk
  • 1 large tomato, cut into wedges
  • 1/2 courgette, sliced
  • 1 potato, sliced
  • Kaffir lime leaves and fresh basil leaves, to garnish

Method

  1. Pour 150ml of the thickest part of the coconut milk into a wok or saucepan. Add the red curry paste, bring to a simmer, and cook until the oil starts to separate from the milk.
  2. Add the sliced beef and stir well to coat it in the paste. Reduce the heat and let it simmer gently for 20 minutes, or until the beef is tender.
  3. Add the remaining coconut milk, bring it back to a simmer, and then add the vegetables. Continue to simmer until the vegetables are cooked through.
  4. Serve with jasmine rice, garnished with fresh kaffir lime leaves and basil.