Photo courtesy of Kami Stafford

Thai Curry Beef
This recipe came about by combining several recipes from Thai Kitchen, a company which makes a number of delicious asian sauces. This recipe is significantly different from any found on their site. If you love spicy, Asian food, mainly healthfully prepared, I encourage you to visit their site, where there are dozens of recipes. I do not claim this is authentic Thai, as I made it up in my own kitchen, using the guidelines from the Thai Kitchen site.
Guna Involved
Guna - Rajas
  • 1 pound very lean beef or chicken breast
  • 2 tablespoons Thai Kitchen Red Curry Paste
  • 1 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 drop Dave's Ghost Pepper Sauce or other hot sauce, optional, to taste
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon dry ginger
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 small onion, or 1 bunch green onions, chopped fine
  • 1 small carrot, julienne or chopped fine
  • 1 fresh sorrano chili pepper
  • 1 tablespoon basil
  • Cut beef or chicken into slices, about 2 inches long, 1 inch wide, and 1/2 inch thick
  • Combine curry paste, fish sauce, soy sauce, optional hot sauce, mustard, and ginger in container with tight lid.
  • Refrigerate for at least 2 hours, or overnight.
  • Heat oil in large skillet or wok over medium heat
  • Add beef or chicken. Cook, stirring constantly for 15 minutes, or 20 minutes for chicken
  • Add garlic, onions, garlic and carrots
  • Stir fry for 3 minutes.
  • Add sugar and chili
  • Cook for 1 minute more
Serve over rice
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Copyright 2010 by Elizabeth Harper
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