Thai Beef Curry Noodles (泰式咖哩面)


 

INGREDIENTS

1 package of kway teow (flat rice noodle) or yellow egg noodles (I use yellow egg noodles here)
1 cup beef, cut into thin slices
1 hard-boiled egg, peeled and cut into quarters
1/2 cup ready-fried beancurd, sliced
1 tbsp roasted peanuts, coarsely crushed
1 shallot, finely sliced
1 garlic clove, minced
2 tsp Thai red curry paste
half can of coconut milk
1/2 cup of stock
1 tsp curry powder
2 tbsp fish sauce
1 tsp sugar
 

METHOD

(1)  Marinate beef slices with 1 tsp cornstarch, 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame seed oil and 1 tsp rice wine.  Set aside for 30 minutes.
(2)  Heat 1 tbsp of oil in a pan.  Fry the sliced beancurd until slightly crispy.  Drain and set aside. 
(3)  Reheat the oil and fry shallots until golden brown and crispy.  Remove and set aside.
(4)  In the same pan (add a little more oil if necessary), add the garlic and stir fry for a few seconds.  Add the curry paste (turn down to medium heat), and cook for a few seconds.  Add the coconut milk and heat through.
(5)  Add stock, curry powder, and seasoning.  Bring to a boil.
(6)  Add beef slices and make sure that the meat is covered with curry.  Boil for about 5 minutes, but do not overcooked the beef.
(7)  Have serving bowls ready.  Blanch noodles in hot water, drain and set aside in the bowl.
(8)  Pour the curry soup with beef over the noodles. Arrange the eggs, beancurd, shallots and peanuts on top of noodle.
(9)  Serve hot!
 

Thai Red Curry Chicken


INGREDIENTS

2 chicken thighs or chicken breasts, thinly sliced
1 tbsp Thai red curry paste
1 tbsp minced garlics
1 cup pineapple chunks
1 cup red pepper. cut into chunks
1/2 cup carrot, thinly sliced
1 and 1/2 cups coconut milk
1/2 cup chicken stock
1 tbsp sugar
1/2 tbsp fish sauce
1 tbsp chopped fresh Thai basil 
 

METHOD

(1)  Heat 1 tbsp oil in wok.  Add garlic and stir fry till fragrant.  Add red curry paste and stir fry for 30 seconds.
(2)  Add chicken stocks, sugar, fish sauce and bring to a boil.
(3)  Add chicken meats and boil till chicken is almost cooked.
(4)  Add all vegetables and boil for another 3 minutes.
(5)  Add coconut milk and Thai basils, and reduce heat.  Let it simmer for 20 minutes.
(6)  Remove from heat, and garnish with cilantro or basil.
(7)  Serve hot with rice! 
 

Thai Green Curry – chicken


INGREDIENTS

1/2 lb chicken breast or chicken tenderloin, boneless and cut into cubes
6 Thai eggplants (see photo), cut into quarters
20 basil leaves
100ml coconut cream (about half can)
2 Thai red chillies
100ml chicken stock
2 tbsp minced garlics
3 tsp Thai green curry paste
1 tbsp fish sauce
1 tsp sugar

 

METHOD

(1)  Heat about 1 tbsp oil in wok.  Add minced garlic and stir fry till golden brown.
(2)  Add green curry paste and stir fry till fragrant.
(3)  Add chicken meat and stir fry till cooked.
(4)  Add coconut cream and bring to a  boil.
(5)  Add chicken stock and return to a boil.
(6)  Add Thai eggplants and seasoning.  Simmer for another 10 minutes or till eggplants are almost softened.
(7)  Lower heat and add basil leaves.
(8)  Turn off heat and serve HOT with rice!
 
 
 

This slideshow requires JavaScript.