Thai beef stew
Cooking time40 Min
Thai beef stew is a popular dish that offers amazing taste and captivating aroma. The quality and taste of all types of Thai dishes have always been a hot topic of discussion among many people all around the world. The prime reason behind the excess affinity of the people towards Thai beef stew is the rich infusion of unique Thai flavors and, the taste and aroma of this dish can be described as unbelievably captivating. The amazing taste of this dish always leaves you with cravings and it redefines your concept of a beef dish in many ways. This recipe definitely helps you prepare a top quality and mouth watering Thai beef stew in an uncomplicated manner. This beef stew can be served with steamed rice and if you want, you can sprinkle coriander leaves as well. There is no doubt about the fact that the taste of this Thai beef stew is going to take you into a different world together and it is going to stay in your memory forever as well. First of all, you need to season the beef using pepper. A small quantity of oil should be added during the seasoning process. You have to make sure that everything is mixed properly.
The next step is to take a large heavy-based pan. You need to heat the pan over a medium-high heat. The beef should be placed into the pan.
Stop when the beef turns brown on all sides. (It is always advisable to perform the heating process in 2 or 3 batches to create an inimitable taste).
The next step is to take a pan. Ginger should be added. Lemon grass and curry paste have to be added as well. You need to heat them until a fragrance comes out.
When you feel that you are getting a good smell, the stock should be added. You have to add coconut milk and sugar as well.
Bring to boil. You have to make sure that the heat is reduced to the simmering point.
Now, you have to return the beef to the pan.
The next step is to simmer partially covered for around 2 hours.
Stop when the beef turns tender.
It is absolutely essential to monitor that the heat is being kept at a moderate level throughout the cooking time. You have to stir occasionally. The heat should be adjusted as required. If needed, you can add a little water.
Now, it is the time to add the bok choy.
It should be added 2 to 3 minutes before serving this dish.
Now, the dish is ready to serve.
- Coconut milk - 400 ml.
- Chuck or boneless shin beef - 500 grams. (It should be cut into 3 cm cubes).
- Baby Bok Choy - 3 Nos. (Leaves should be separated)
- Green curry paste - 2 tablespoons
- Brown sugar - 2 teaspoons.
- Beef stock - 3/4 cup
- Ginger - 3 cm piece (It should be peeled and grated)
- Lemon grass - 1 stalk (It should be white and finely sliced as well).