Hi, Ray here again.
Now and again I get an email asking if I ever mess up a recipe. Well, the simple answer is “yes”. But I try and adapt to the situation or just don’t review it as it wouldn’t be fair on the recipe submitter to say that their recipe was below par just because of me.
Most recipes on the Curry Focus website are pretty simple to follow and the failures are usually down to me, although I am getting better.
I recently made a great Thai red beef curry but it was supposed to be a Thai green curry, instead of a red curry. I made a simple mistake of not reading the recipe correctly and it wasn’t until Sunday afternoon that I realised the curry ingredients should be marinated the previous night.
Luckily it was not a disaster because I ended up making the Thai red curry from the great range of Curry Focus beef curry recipes, and the curry was great.
So this weekend I tried the Thai green curry recipe again. I picked up the needed ingredients and marinated the beef and put it into the fridge on Saturday evening – see, I do learn.
And making the marinade and putting the beef in the fridge to marinate was the hardest part of this recipe.
Cooking the beef in the coconut milk for 90 minutes did not exactly tax my cooking abilities and just a few minutes after the planned dining time I was serving up the Thai Green Beef curry to the assembled tasting crew.
And it was a good curry. A good curry, but not great. The beef was well cooked and lovely and tender. But the curry itself had no sort of body to it. It was tasty but not exciting. The curry received an average taste score of 7 out of 10 with a spice/heat level of “Medium to Hot” (but if you bit into a sliver of chilli, the heat level of that mouthful was definitely hot).
The Thai green beef curry wasn’t as good as the Thai red beef curry. And it wasn’t green. But it was still a very edible curry, and that is what we love.