Beef Red Curry with Ivy Gourd (แกงเผ็ดเนื้อใส่ลูกตำลึง)

Name: Beef Red Curry with Ivy Gourd (แกงเผ็ดเนื้อใส่ลูกตำลึง)
Ingredients: 2.2 lbs beef with a little fat, cut into bite-sized pieces (about 1 kg) - Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside; 4 1/4 cups coconut milk, separated into thick and thin parts (about 1 kg) - Simmer the thick coconut milk until the oil separates and set aside; 3.5 oz red curry paste (about 100 grams); 1 1/2 teaspoons ground roasted cumin seeds (1/2 tablespoon); 1 tablespoon ground roasted coriander seeds; 2.2 lbs fresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well; 10 kaffir lime leaves; 1 each red and green spur chili, cut into pieces; 1 bunch Thai basil; 2 tablespoons fish sauce (adjust to taste depending on your curry paste)

อาหารทำเอง By Amorn Sangkrajang @Cook_29232004

Beef Red Curry with Ivy Gourd (แกงเผ็ดเนื้อใส่ลูกตำลึง)

อาหารทำเอง By Amorn Sangkrajang @Cook_29232004

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Ingredients

2.2 lbsbeef with a little fat, cut into bite-sized pieces (about 1 kg) - Place the beef in a pot, add enough water to cover, add kaffir lime leaves and 1/2 tablespoon salt. Bring to a boil over medium heat, simmer until tender, then turn off the heat and set aside
4 1/4 cupscoconut milk, separated into thick and thin parts (about 1 kg) - Simmer the thick coconut milk until the oil separates and set aside
3.5 ozred curry paste (about 100 grams)
1 1/2 teaspoonsground roasted cumin seeds (1/2 tablespoon)
1 tablespoonground roasted coriander seeds
2.2 lbsfresh ivy gourd (about 1 kg) - Wash thoroughly, trim ends, cut in half lengthwise. Soak in salted water to remove sap and reduce bitterness. Squeeze out the seeds by hand, rinse, and drain well
10kaffir lime leaves
1each red and green spur chili, cut into pieces
1 bunchThai basil
2 tablespoonsfish sauce (adjust to taste depending on your curry paste)

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Steps

1

Heat a pan and add both the thick and thin coconut milk, red curry paste, ground coriander, and ground cumin.
2

Stir-fry over medium heat, alternating between thick and thin coconut milk, until the oil separates and it becomes fragrant.
3

If the coconut milk has separated and released its oil, you may not need to use all the thick coconut milk.
4

Add the remaining thin coconut milk (adjust the amount for your preferred curry consistency) and bring to a boil.
5

Add the simmered beef and stir to let the curry paste absorb into the meat. Let it boil for a while.
6

Add the ivy gourd and cook until tender (it takes a bit longer to cook).
7

Season with fish sauce and adjust to taste.
8

Add Thai basil, spur chilies, and kaffir lime leaves.
9

Stir to combine and turn off the heat.
10

The finished curry will have a slight bitterness from the ivy gourd, but it's less bitter than bitter melon.
11

Thank you for liking "Beef Red Curry with Ivy Gourd"!