Sunday, July 27, 2008

Country-Style Curry with Ground Beef and Green Beans

Quick & Easy Thai
as well as zucchini and green beans from our CSA and ground beef from a local farmer

  • 2 tablespoons vegetable oil
  • 1 tablespoon coarsely chopped garlic
  • 2 tablespoons red curry paste
  • 1/2 pound ground beef or ground pork
  • 1 cup sliced fresh mushrooms
  • 3 cups chicken broth or water
  • a handful of green beans, cut into 1-inch lengths (about 1 cup)
  • 2 medium zucchini or 2 long Asian eggplants, halved lengthwise and cut into 1-inch lengths (about 2 cups)
  • 4 wild lime leaves, torn or cut into quarters (optional)
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • a handful of holy basil (bai graprao), or other fresh basil leaves or cilantro leaves
  • cooked rice, for serving

  1. Heat the oil in a large skillet over medium heat, add the garlic and toss well. Add the curry paste and cook, mashing and stirring to dissolve it until fragrant and softened, 2 to 3 minutes.
  2. Crumble in the ground beef and then add the mushrooms. Cook, tossing often, until the meat and mushrooms are browned and seasoned with the curry paste, 2 to 3 minutes.
  3. Add the chicken broth, green beans, zucchini, lime leaves (if using), fish sauce, sugar, and salt and bring to a gentle boil. Cook 3 to 5 minutes, until the vegetables are tender and the meat is cooked. Stir in the basil leaves and remove from heat. Transfer to a serving dish and serve hot or warm.

Recipe Notes:
Serves 4 to 6
Thai name: gaeng bah neua sahp

"This firecracker version of vegetable-beef soup uses red curry paste, simmered in broth rather than coconut milk. The word bah means "forest," evoking the soup's origins, where hunters of old made curry over an open fire, without the luxurious addition of coconut milk.

Bamboo shoots, eggplant, and baby corn would make tasty additions in this hearty dish, an upcountry favorite yielding intense and fiery flavors in a flash. You could also make it with thinly sliced beef or pork, or with chicken cut in big, bite-sized chunks. Serve this curry with lots of rice and a plate of coarsely chopped tomatoes, cucumber slices, and halved hard-boiled eggs. Pair it with new potatoes tossed with butter and a hunk of crusty bread for a volcanic but delicious supper on a winter night."

My Notes:
This was an ok recipe. I think the amount of broth is a bit much; start with half the broth and then add the rest to your liking. I was happy with how many vegetables were incorporated into the curry. I think that we prefer green or yellow curry to red. Like I said, it was ok.

Tim's Rating: 8/10
Liz's Rating: 7.5/10

1 comment:

Joelen said...

This dish reminds me of ethnic dishes my mom made when I was younger. Our meals always had some kind of broth, protein and vegetable served over rice. I've always been the type that prefer less broth... so I know what you mean when you feel it had too much broth. :)