Ingredients with Measurements:
- 1 pound beef, thinly sliced
- 2 tablespoons vegetable oil
- 1 can coconut milk (13.5 oz)
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon chopped fresh basil leaves
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the red curry paste and stir-fry for 1 minute until fragrant.
3. Add the beef and stir-fry for 2-3 minutes until browned.
4. Add the coconut milk, fish sauce, and palm sugar. Stir well to combine.
5. Add the sliced red bell pepper and onion. Stir-fry for 5-7 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 8g
Protein: 25g
Substitutions for ingredients:
- Chicken or pork can be substituted for beef.
- Brown sugar can be substituted for palm sugar.
- Green bell pepper can be substituted for red bell pepper.
Variations:
- Add sliced carrots or potatoes for a heartier dish.
- Use green curry paste instead of red curry paste for a different flavor.
- Add a can of drained bamboo shoots for added texture.
Tips and tricks:
- Thinly sliced beef will cook faster and be more tender.
- Don't overcook the vegetables, they should still have a slight crunch.
- Taste and adjust seasoning as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of rice and garnish with fresh basil leaves.
Garnishes:
Chopped fresh basil leaves
Pairings:
Steamed rice, naan bread, or roti
Suggested side dishes:
Steamed vegetables, cucumber salad, or papaya salad
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Geng Kua Nuea is a traditional Thai curry dish that originated in the southern region of Thailand.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot with a side of rice or bread.
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Region: Thai