Thai Red Beef Curry

This is an easy one, and I can't even take credit for the recipe -- it is from Williams-Sonoma.

I have re-printed the recipe list below, but will give you my own blow-by-blow. I have adjusted the ingredient amounts for one person, even though you'll make plenty for leftovers, if you are inclined to have them .... otherwise, throw them out or give them to a friend, because if you give them to the dog, he/she will not have a good digestion experience.

Further, you can always substitute chicken, shrimp or tofu for beef.

I make this hot .... so, temper the curry powder to your particular taste. Further, please, use a wooden spoon to saute.

You need:

1.5 (approx) lb. lean stewing beef, such as chuck or round, cut into 1 1/2-inch chunks
1/2 tsp. salt (to taste)
1/2 tsp. freshly ground pepper (to taste)
1.5 Tbs. canola oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1/4 cup Thai red curry paste
1 cans (each 13 1/2 fl. oz.) unsweetened coconut milk
1 Tbs. Thai or Vietnamese fish sauce
1 Tbs. fresh lime juice
1 Tbs. firmly packed dark brown sugar
1 cans (each 8 oz.) sliced bamboo shoots, drained
1 cup jasmine rice
parsley to garnish

vodka, cranberry juice and a lime wedge

First, place a few ice cubes in a tall glass, add two shots of vodka, cranberry juice to taste, and squeeze the juice from a lime wedge into the drink before dropping it in. Stir, begin to drink as you work ...

Next .... put some music on .... let me add re: the curry paste here: if possible, get something from an asian food store ... the stuff at the supermarket that is made state-side is just to the left of weak. Unless that how you like your curry, get the real deal imported from Thailand, et al.

Now, let's get to work ...

Salt and pepper the beef, tossing to coat in a bowl. Reserve for the moment. Next, chop the garlic and onion. Place a large pan or skillet on the stove, add the canola oil, and heat to medium. Put the beef into the skillet, browning on all sides (approx. 5-10 minutes). Remove from skillet and place in a bowl.

In a small pan, add 1 cup jasmine rice and two cups water. Turn up heat to medium and cover.

Next, add the garlic and onion to skillet, maintaining medium heat and saute for 1-2 minutes. Add curry paste, and make sure it coats the onion and garlic nicely (30 seconds or so). Add coconut milk and de-glaze skillet, scraping onion, garlic and curry powder from the sides of the skillet. Add brown sugar, lime juice and fish, stirring each ingredient in. Bring to a boil, then reduce to simmer.

Your rice ought to be boiling by now ... reduce heat to minimum and keep covered.

Add beef to skillet mixture and simmer for 15-20 minutes, covered. Then, add bamboo shoots, and continue to simmer, stirring occasionally, for another 5-10 minutes, or until the shoots are tender.

At this point, your rice should be done. Place in a bowl, and spoon curry mixture on top of it. Garnish with chopped parsley. I used Italian flat-leaf, but hey, do your own thing here ....

.... your drink should be empty by now too ... make another, and enjoy with your Thai Red Beef Curry. Bread makes a nice side dish. Some people like yogurt.

Tech note: I used my iPod Touch via WiFi as a recipe book for this, which was nice because it takes up so little space. I simply opened the Williams-Sonoma recipe page and glanced at it periodically to make sure I wasn't forgetting anything.