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March 13, 2008 / Tony

Spicy Beef Curry with Red Pepper and Edamame

I have to admit to having next to no real knowledge of curries and of Thai cuisine in general.  Sure, I enjoy it (see this post and this post) but I really don’t know what I’m eating and how it was made.  Nevertheless, I am willing to try to very basic Thai dishes at home.  Hence, my earlier try at a Salmon with Thai Curry Sauce.  And today, I tried to expand on what I learned there with beef.  Here’s what I did:

Spicy Beef Curry with Red Pepper and Edamame, based on this recipe

1 red pepper, seeded and cut into 1/2 inch chunks

1 1/8 tsp minced peeled fresh gingerroot

1 1/8 tsp minced garlic

2 1/4 tsp peanut oil

3/4 tsp ground coriander seeds

1 1/2 tsp curry powder, plus more for rubbing the steaks

1 1/2 tsp Thai red curry paste

1 1/2 tsp paprika

3/4 tsp ground cumin

1 1/4 cups well-stirred unsweetened coconut milk

3 T tomato purée

1 T soy sauce

1 1/2 T packed dark brown sugar

1 cup frozen shelled edamame beans

Enough top sirloin steaks to serve the number of guests; there is enough sauce for 4.

Cilantro, chopped, for garnish

Lime wedges, for garnish

Crushed peanuts, for garnish

Cooked white rice, preferably a Thai-style, basmati, or sushi style rice

In a heavy saucepan sauté red pepperover moderately high heat in oil until soft.   Add the gingerroot and garlic, stir until golden.  Add the coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil.  Add edamame beans.  Simmer for five minutes.  Remove pan from heat and keep warm.

Meanwhile, preheat oven to 350 degrees F.  In a sauté pan, heat a bit of olive oil over medium-high heat.  Season your top sirloin steaks on both sides with salt, pepper, and curry powder.  Place in the pan and sear on both sides, about 1-2 minutes per side.  Place the pan in the oven and let it finish cooking to your desired doneness.  Depending on the thickness and size of your steaks and your desired level of doneness, it could take anywhere from no time in the oven to 10 minutes or more.  Just keep an eye on it. 

When steak is done, remove from heat and place on a cutting board.  Tent with foil and let it sit for 5 minutes.  Then thinly slice against the grain. 

To plate, place a serving of rice in a bowl or on a plate.  Ladle a bit of sauce on top of the rice and then place a portion of beef slices, overlapping them slightly.  Ladle more sauce on top of the beef.  Garnish with the chopped cilantro, crushed peanuts, and lime wedges.  Serve immediately. 

I was really happy with this recipe.  Here’s how I plated it:


What I liked most about this recipe was the addition of the garnishes.  They added a flavor boost as well as a texture contrast.  The lime wedges squeezed atop the dish was particularly good.  It brightened all of the flavors and gave it a nice citrusy tang.  I now think it essential to my curries.  The red pepper and edamame were nice additions as well.  They gave the sauce some nice body and extended the dish quite a bit.  One could, I think, easily just increase the amount of vegetables and skip the meat altogether in this dish.  Enjoy!


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