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Have I ever mentioned Asian is my favorite cuisine?
I think I may have a
hundred time or two.
I especially love Thai food, and I miss things like pad thai and pad kee mow. *sigh* Well, that’s okay; I also love Thai curries, and usually the spicier the better. And fortunately, if you remove the nutritionally void white rice from the dish, Thai curries are marvelously healthy and pretty low in carbohydrates.
I’ve posted a couple of curry recipes before – one with chicken and one with fish – and here I offer a heartier one with beef. I won’t lie – it takes a while to cook, but it is so worth it. The spiciness of the curry paste is perfectly complimented by the sweetness of the coconut milk, the saltiness of the fish sauce (please – find one without any added sugars, especially high fructose corn syrup) and the silky texture of the beef, which is first fried then simmered.
Serve it with steamed jasmine rice if you want – or, as I did, grated cauliflower sauteed in a little coconut oil with finely chopped onions and garlic.
Note: The evaporated cane juice/sugar is completely optional; I’ve found the longer I go without sugar, aside from the occasional dish made with a little honey or maple syrup, the more sweet things taste to me. For me, the coconut milk provided just enough sweetness, but use your own judgement.
Thai Beef Curry
1 1/2 pounds bottom round steak, cut into strips
1 tablespoon beef tallow
1/2 cup finely-chopped onion
1 tablespoon curry paste
2 cups beef stock, preferably homemade
1 can coconut milk
3 tablespoons fish sauce
2 teaspoons evaporated cane juice, or sugar (optional)
1 cup spinach leaves
1 small tomato, diced
1/2 cup cilantro, chopped
Heat a large, heavy skillet over high heat until it until it begins to smoke. Add the tallow and heat for about a minute; add the beef. Cook, stirring frequently, for about ten minutes; the fat will become cloudy with the moisture from the beef. Keep cooking and stirring until the moisture evaporates and the fat becomes clear again and the meat sizzles and browns.
Add sliced onion; stir-fry until soft and beginning to brown, another 2 or 3 minutes.
Reduce heat to medium. Add curry paste; stir until fragrant, about 1 minute. Add coconut milk, beef stock, fish sauce, and sugar; bring to a boil.
Reduce the heat to low and cover. Cook until the beef is tender, 35 to 45 minutes. Uncover and add the spinach; stir until it is wilted.
Ladle into bowls and garnish with the chopped tomato and cilantro.