Thai-inspired Coconut Curry with Tender Beef

Ingredients

In this Thai adaptation of Medvjeđa šapa, the Croatian dish, we replace the traditional Croatian spices with a blend of Thai spices such as lemongrass, ginger, and Thai basil. Additionally, we incorporate coconut milk to create a creamy and fragrant curry base, which is a staple in Thai cuisine. These modifications infuse the dish with the distinct flavors and aromas of Thai cuisine, giving it a unique and exotic twist. We alse have the original recipe for Medvjeđa šapa, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tablespoons Thai red curry paste 2 tablespoons Thai red curry paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• Handful of Thai basil leaves, torn Handful of Thai basil leaves, torn
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the thinly sliced beef to the pan and cook until browned on all sides.
4. 4.
   Stir in the Thai red curry paste and cook for an additional minute to release its flavors.
5. 5.
   Pour in the coconut milk and stir well to combine with the curry paste.
6. 6.
   Add the fish sauce, palm sugar, lemongrass, and grated ginger to the pan. Stir to incorporate the flavors.
7. 7.
   Reduce the heat to low and simmer the curry for 20-25 minutes, or until the beef is tender and the flavors have melded together.
8. 8.
   Stir in the sliced bell peppers and cook for an additional 5 minutes, until they are slightly softened but still retain their crunch.
9. 9.
   Remove the lemongrass stalks from the curry.
10. 10.
    Season with salt to taste.
11. 11.
    Garnish with torn Thai basil leaves before serving.
12. 12.
    Serve the Thai-inspired coconut curry with steamed jasmine rice or noodles.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the curry.
• Thai basil — Tear the Thai basil leaves just before adding them to the curry to preserve their freshness and aroma.

Tips & Tricks

• For a spicier curry, add a sliced red chili pepper along with the bell peppers.
• Adjust the sweetness of the curry by adding more or less palm sugar according to your taste preference.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce and thicken.
• Feel free to add other vegetables such as bamboo shoots, baby corn, or snap peas to the curry for added texture and flavor.
• If you can't find Thai basil, you can substitute it with regular basil, although the flavor will be slightly different.

Serving advice

Serve the Thai-inspired coconut curry with a side of steamed jasmine rice or noodles. The fragrant rice or noodles will soak up the delicious curry sauce, enhancing the overall dining experience.

Presentation advice

Present the Thai-inspired coconut curry in a vibrant bowl, garnished with fresh Thai basil leaves and a sprinkle of red chili flakes for an added pop of color. Serve it alongside a small dish of sliced lime wedges for a tangy burst of flavor.