Red "Thai" Beef Curry

[Anonymous No.4954633]

Helloe there /ck/entlemen,

Tonight (over here it's afternoon) I'm going to throw stuff I think will come out nice into a pot and cook it. It's not really a "one pot no hassle" type but you could fry it all in one pot too.

500g beef (stew)
3 carrots
1 bellpepper
2 potatoes
3 toes garlic
1 toe fresh ginger
1 onion
3 spring onions
handfull cherry tomatoes
handfull bamboo shoots
1 can diced tomatoes
1 can coconut milk
1 lime
1 habanero pepper

4 tbsp soy sauce
2 tbsp fish sauce
1 tbsp red curry paste
1 tbsp curry powder
1 tbsp paprika
1 tsp ground cumin
1 tsp kurcuma
1 tbsp instant miso soup (or another instant broth)
150 ml water

Oil, salt n pepper

[Anonymous No.4954642]

Peal onion, carrots, potatoes, garlic, ginger.
Wash and "debone" bellpepper, wash habanero.

[Anonymous No.4954647]

Cube potatoes, carrots and bellpepper.
Press or dice garlic, finely dice ginger and habanero, dice onion.
Cut the stew beef in moderately thin slices.

Also don't fucking touch your face after cutting habanero, my nose burns like all hell.

[Anonymous No.4954650]

>>4954633
What kind of pan is that on the left? It looks like one from Jamie Oliver

[Anonymous No.4954653]

Heat up some oil in a pan and fry the beef slices at high heat, just brown them. Then put them out of the pan.
I did this in 2 steps but it's not really nessecary.

[Anonymous No.4954654]

>>4954633
Im insterested keep going!

[Anonymous No.4954656]

>>4954653

is that the jamie oliver frying pan?`

[Anonymous No.4954657]

>>4954650
It is, my dad got it for my and frankly I love it!

>>4954654
Allright: Add another tbsp oil in the hot pan, fry the onion, add the spices and the curry paste right away and the habanero, garlic and ginger too. fry for around 3 min.

[Anonymous No.4954661]

Then add the potato, bellpepper and carrot cubes and fry a little more.

[Anonymous No.4954665]

Shortly before the transfer, add the soy and fish sauce.
Transfer your stirfry and the meat into a pot and add the two cans (tomatoes and coconut milk), salt and pepper, bring to a boil.

[Anonymous No.4954671]

"If you like it then you should put a lid on it" as beyonce sings.
Low heat, keep it simmering for like an hour before you begin preparing the final steps and the side dish (In my case, as you might have guessed, rice).

I'm half an hour in now and beginning to get hungry.
Will update when done.

[Anonymous No.4954676]

>>4954671
Looking forward to it

[Anonymous No.4954684]

>>4954671
Ah, the water goes in too with the instant broth.

[Anonymous No.4954687]

>>4954633
>Red "Thai" Beef Curry
Oh great great great

>1 tbsp red curry paste
What's in there?

[Anonymous No.4954694]

>>4954687
Don't really know, it's store bought, but I've used it a lot and it's really good. I guess oil, chilli, coriander, cumin, garlic and such.

[Anonymous No.4954707]

>>4954694
Thai curries from scratch:
>http://thaifood.about.com/od/thaicurrypasterecipes/
I have to try them all

[Anonymous No.4954720]

>>4954707
Nice, that's the next step!

While we're at it, here my bulletproof way to get good rice:

2 cups rice, 3 cups COLD water.
Heat it up until boiling, lid on it, let simmer on lowest heat for 20 minutes. Done.

[Anonymous No.4954722]

Also I took the lid off the curry because it's a little too liquid. Will let it simmer open for the rest of the time.

The habanero really kicks, added a little more soy sauce.

[Anonymous No.4954729]

>>4954722
>pic

[Anonymous No.4954739]

>>4954729
>not using a gas stove

[Anonymous No.4954740]

>>4954739
not that anon, but
>live in an area with no gas lines

[Anonymous No.4954742]

>>4954633
>handfull bamboo shoots
those appear to be bean sprouts, not bamboo
>kurcuma
da fuq?
>curry
>1 tbsp red curry paste
c'mon maaaaaaaaan

[Anonymous No.4954746]

>>4954742
>kurcuma

not op: he means turmeric

[Anonymous No.4954751]

>>4954742
Sorry, soy sprouts I meant. Non-native speaker.

Wash and slice the spring onions, half the cherry tomatoes, wash the soy sprouts.

[Anonymous No.4954755]

Add everything 5 minutes before serving, press half a lime in the curry.

[Anonymous No.4954756]

>>4954751
>Sorry, soy sprouts I meant. Non-native speaker.

it shouldn't matter that much anyway because you can see most ingredients and they aren't that uncommon.

[Anonymous No.4954757]

Here it is, came out pretty darn good. Sorry for using storebought curry paste, next time I will experiment with making my own.

>presenting my whiskey in the shot because I know /ck/ loves that shit

[Anonymous No.4954760]

>>4954757
goddammit bro with all dat whiskey you should be able to afford better (i.e. non-discounter) ingredients.

[Anonymous No.4954762]

>>4954760
What's your problem? Aside from the curry paste (which I apologized for) the fresh ingrediences are from the corner veggie store, the meat from my butcher and the canned stuff is just fine from the supermarket.

Pleb.

[Anonymous No.4954763]

>>4954760
you are a retard

[Anonymous No.4954764]

>>4954762

>Instant miso broth

[Anonymous No.4954765]

>>4954764
And?

[Anonymous No.4954772]

>>4954762
why do you get so mad? there are HUGE differences in the quality of canned tomatoes for example. i recommend mutti, it's the best brand in my opinion.

[Anonymous No.4954775]

>>4954772
also
>preground caraway

i appreciate your effort, i'm just saying if i had the money to afford all that whiskey, i'd only get the best ingredients possible for my cooking as well.

[Anonymous No.4954779]

good thread OP, looks tasty.

I'd probably use 4 habaneros or so instead of just one but I'm not normal when it comes to curry. BTW if you scrub your hands with some cooking oil after handling hot peppers, it really helps to remove the heat.

[Anonymous No.4954787]

>>4954779
You're crazy... It's really good, but any hotter and I couldn't eat it anymore. Thanks for the tip, I's already gone now.

[Anonymous No.4954789]

why wouldn't you fry all the veggies in a pan until a golden brown and reduce then deglaze and use the resulting sauce to just braise the meat?

[Anonymous No.4954795]

>>4954789

You certainly could do that--and it would be delicious--but it would be a different dish. OP was making a Thai-style curry. That is made without browning the veggies.

[Anonymous No.4954803]

>>4954795
I suppose, but it would certainly give a lot more depth of flavor.

[Anonymous No.4954814]

>>4954803

Yeah it would, it would just be the wrong flavor for a thai dish.

[Anonymous No.4954825]

>>4954814
I mean, the 'wrong' flavor is a little subjective. But then, I have tried neither method so I really can't comment on the change of flavor.

[Anonymous No.4955428]

My roommate just reheated a bunch und said it was to hot for him.

Pussy.

[Anonymous No.4955463]

Nice wusthof santoku. My nigger.

[Anonymous No.4955485]

>>4955428
Wo kaufst du die Currypaste? Sieht gut aus.
Sieht insgesamt sehr lecker aus.

[Anonymous No.4955487]

>>4955485
Die gabs beim Netto vor nem Jahr als Angebot, heute hab ich sie wiederentdeckt und gleich auf Vorrat gekauft weil ich sie damals ziemlich gut fand. Deswegen gabs heut auch Curry.

[Anonymous No.4955492]

>>4955487
Alles klar, dankesehr

[Anonymous No.4955515]

Looks good OP, looks good.

[Anonymous No.4955523]

>>4955515
Thanks very much, I reheated myself a bowl right now and it's even more delicious.

[Anonymous No.4956126]

looks decent OP. Well documented and enjoyable thread.

[Anonymous No.4956352]

>>4954787
yeah I'm crazy, but whatever. one of these days I'll get around to documenting my habanero sauce and posting it here for you guys. hopefully we'll have more threads like this where someone is actually cooking food then.

[Anonymous No.4956406]

Too many ingredients, did not read, would not make.

Excuse me, must run for Chipotle Bell for a McRib. Applebee's tomorrow.

[Anonymous No.4956409]

Nice thread OP. This is why I come to /ck/.

[Anonymous No.4956844]

>>4956409
>>4956352
>>4956126
>>4955515
>>4955485
>>4954779
>>4954687
>>4954676
>>4954654
Thanks for the positive reactions guys. You're what motivates me to document my experiments. I'm not claiming to be a great cook, I just want to share with you my successes and fails in the kitchen.

Till next time!

[Anonymous No.4956876]

heilige scheiße anon, 26 different ingredients ... I'd never have the patience for that .. one of them would ALWAYS be missing

[Anonymous No.4956878]

>>4956876
I've written it very detailed and it's not an actual recipe, it's just what I found in my kitchen and decided to use. You can choose for yourself which ingrediences you want to alter/eliminate if you want to try something similar.

Und ich hatte einfach viel Gemüse das gemacht werden musste.

[Anonymous No.4956977]

>>4956876
Another anon, but I wonder what your minimalist cooking tastes like.

[Anonymous No.4958181]

OP, you are Bavarian Anon what posted the winterfell goulash a while back right? You are reason I am on /ck/ more than /co/ now.
Thanks for another awesome recipe and thread

[Anonymous No.4958208]

Germanbros

Where should I shop here?

I have a REWE, LIDL and a Netto near me.

[Anonymous No.4958696]

>>4958181
Yeah, indeed i am! Nice to be recognized and I'm really honored I triggered your interest in cooking!

>>4958208
Are you me?
I don't buy at lidl for moral reasons (friend worked there got threated like shit and other stuff), I go to netto for the day-to-day items (milk, butter, flour, eggs etc) and to rewe if I need something netto doesn't have.

I live in a nice neighbourhood so I have the luxury to have a veggie store and a butcher right around the corner.

[Anonymous No.4959397]

Nice!

[Anonymous No.4960851]

>>4958696
You should compete in the next /ck/-off, if and when there is one. HeartsOnFire needs some competition to provoke her into posting more. :-)