Asian > Thai

Namtan Pan with Red Curry Paste Recipe

Ingredients with Measurements:
- 1 lb. of Namtan Pan (thinly sliced beef)
- 2 tbsp. of Red Curry Paste
- 1 cup of Coconut Milk
- 1 tbsp. of Fish Sauce
- 1 tbsp. of Palm Sugar
- 1 tbsp. of Vegetable Oil
- 1 Red Bell Pepper (sliced)
- 1 Green Bell Pepper (sliced)
- 1 Onion (sliced)
- 2 Garlic Cloves (minced)
- 1 tbsp. of Fresh Basil (chopped)
- 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 garlic and stir-fry for 30 seconds until fragrant.
3. Add the red curry paste and stir-fry for another 30 seconds.
4. Add the Namtan Pan and stir-fry for 2-3 minutes until browned.
5. Add the sliced bell peppers and onion and stir-fry for another 2-3 minutes until softened.
6. Pour in the coconut milk, fish sauce, and palm sugar. Stir to combine.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-7 minutes until the sauce thickens.
9. Stir in the chopped basil and remove from heat.
10. Serve hot with steamed rice.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g

Substitutions for ingredients:
- Namtan Pan can be substituted with thinly sliced chicken or pork.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Palm sugar can be substituted with brown sugar or honey.

Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use different types of bell peppers or add chili peppers for extra spice.
- Substitute the basil with cilantro or mint for a different flavor profile.

Tips and tricks:
- Make sure to slice the beef thinly to ensure even cooking.
- Stir-fry the garlic and curry paste first to release their flavors.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent sticking and burning.
- Adjust the seasoning to your liking by adding more salt, pepper, or sugar.

Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the Namtan Pan with Red Curry Paste in a large bowl or on a platter.
- Garnish with fresh herbs or sliced chili peppers for a pop of color.

Garnishes:
- Fresh basil, cilantro, or mint
- Sliced chili peppers
- Lime wedges

Pairings:
- Steamed rice
- Naan bread
- Stir-fried vegetables

Suggested side dishes:
- Thai cucumber salad
- Papaya salad
- Tom Yum soup

Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water to thin it out.
- If the beef is tough, marinate it in a mixture of soy sauce, sugar, and cornstarch before stir-frying.

Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Namtan Pan is a popular Thai dish made with thinly sliced beef that is stir-fried with vegetables and a flavorful sauce.

Flavor profiles:
- This dish is savory, spicy, and slightly sweet, with a creamy coconut milk base and a hint of basil.

Serving suggestions:
- Serve the Namtan Pan with Red Curry Paste as a main course for lunch or dinner.

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Region: Thai

Taste: Spicy, Tangy, Savory, Aromatic, Sweet