Hi, Ray here again.
After last week’s dismal goat curry, I decided to play it a bit safe and thoroughly read the next recipe to be tested before committing to making the curry. I think that I’ve had enough curry-making experience over the last few years to work out if a recipe is going to work. At least, I can usually spot a really bad one.
It’s hard to find a bad Thai curry and I was more than happy when I found a Thai Red Beef curry recipe amongst the great range of beef curry recipes on the Curry Focus website. There was a pretty simple list of ingredients and there was nothing overly complicated about the cooking instructions.
Saturday morning saw me starting out for my weekly shopping trip and I gathered the needed ingredients. It was gathering in the hunter-gatherer sense, it was more like a wandering around the supermarket and greengrocer.
Sunday afternoon saw me preparing the ingredients an hours before I was going to start cooking. The only part that took any time was cutting up the beef into very thin slices. I did not need to cut off any fat because the beef had absolutely no fat on it at all – I had bought the beef from my favourite butcher.
The only variation from the recipe was that I used a green capsicum instead of the red one because there was a partially used green capsicum sitting in the fridge from the day before.
All of the ingredients were prepared and lined up before I started to do the cooking – and nothing went wrong with the cooking stage at all.
It should come as no surprise to read that the tasting crew arrived a few minutes before the curry was ready – I really don’t know how they time their arrival so well. I’m sure that they don’t hide around the kitchen door waiting for the right moment to come into the kitchen.
At around the scheduled dining time I served up the Thai Red Beef Curry on basmati rice and everybody got stuck into the curries.
And the curries were great. Everything was well cooked and there wasn’t too much liquid in the curry. The thing that I really like about Thai curries is the use of coconut milk (or cream). This curry had the wonderful coconut taste and the curry was nice and “light” in that the sauce wasn’t thick.
This beef curry received a great average taste score of 8.5 out of 10 with a spice/heat level of “Hot”.
This is a great Thai beef curry that is easy to make and there is a good chance that I’ll be making it again in the future.