Thai Style Beef And Asparagus Curry Food

THAI BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

THAI RICE NOODLES WITH CHICKEN AND ASPARAGUS

Steps:

• Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
• Heat oil in large skillet over medium-high heat.
• Add garlic and stir fry until golden.
• Add fish sauce or salt and chicken.
• Stir fry until done.
• Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
• Drain noodles and add to skillet along with asparagus.
• Stir fry noodles until firm but tender.
• Serve and enjoy!

STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS

Steps:

• Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
• Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
• Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

THAI SHRIMP CURRY WITH A KICK

Steps:

• Sprinkle shrimp with salt and cayenne pepper.
• Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
• Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
• Serve with a lime wedge and garnish with cilantro, if desired.

THAI BEEF

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

THAI GREEN CURRY WITH SPRING VEGETABLES

Steps:

• To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve.
• Warm a large skillet with deep sides over medium heat. Once it's hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
• Pour the coconut milk into the pan, along with 1/2 cup water and 1 1/2 teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.
• Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.

THAI-STYLE BRISKET

Steps:

• In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender. , Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender. Add peanuts if desired. Stir cooking juices and stir into vegetable mixture. , Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture.

THAI NOODLES WITH CURRIED GROUND BEEF SAUCE

Steps:

• Clean and cut lettuce into bite size pieces. Keep refrigerated until ready to use.
• Separate noodles into strands and stir-fry in heated non-stick wok or skillet. Add 4 tbsp black soy sauce, and stir until noodles become brown and a little crispy on the bottom. Remove to a bowl, and set aside.
• Heat oil in the same wok, and sauté garlic until aromatic. Add ground beef and stir to break up meat and brown it. Add curry powder and ground pepper. Mix well until beef is done. Add chopped onion and tomatoes. Stir well and saute about 5 minutes with the beef mixture.
• Add chicken broth to beef mixture and add seasoning ingredients. Taste and adjust for proper balance of sweet/sour/salty.
• Mix cornstarch and water, and make a slurry. In a slow stream, add slurry to broth in pan, stirring constantly to keep it from getting lumpy. Boil until the sauce is thickened. Lower heat and simmer a few minutes.
• To serve, place lettuce on plates. Put noodles on the lettuce. Put a scoop of beef sauce on top of the noodles, sprinkle with ground pepper and a little bit of Sambal oelek.

THAI BEEF CURRY WITH BAMBOO SHOOTS

Steps:

• Curry Paste:.
• First prepare curry - soak chillies, galangal and peel in a bowl, cover with water and let stand for 1-2 hours or more.
• Drain peel mixture and reserve 1/2 cup of the liquid.
• Blend/process peel mixture, reserved liquid, green onions, garlic, lemon rind, lemon grass and ginger until smooth.
• Stirfry:.
• heat oil in wok or large deep pan, add steak and stir fry until browned. Add 1/2 cup (or more!) of curry paste and stir for 2 minutes.
• add bamboo shoots, chilies, fish sauce, lime leaf and sugar, stirfry until steak is tender.
• Stir in basil and serve over white sticky rice.

THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL

Steps:

• Heat a wok or large, deep skillet over high heat.
• Add oil, making sure bottom of pan is completely oiled.
• Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
• Add the asparagus; stir-fry until coated with oil, about 15 seconds.
• Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
• Serve hot.
• Garnish with sliced chiles.
• For Vegetarian do not use the fish sauce, use the soy sauce.

ASPARAGUS BEEF TERIYAKI

Steps:

• In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

THAI-STYLE BEEF WITH BASIL AND CHILIES (PHAT BAI HORAPHA) RECIPE

Steps:

• Combine beef, 1 teaspoon soy sauce, 2 teaspoons fish sauce, and white sugar in a bowl. Toss to combine and set in refrigerator to marinate for at least 15 minutes and up to overnight.

THAI-STYLE BEEF AND ASPARAGUS CURRY

Steps:

• Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
• Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
• Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.

PANANG BEEF WITH FRAGRANT THAI BASIL

Steps:

• Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
• Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
• Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
• When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
• Stir through basil leaves.
• Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.