Thai Red Curry Beef
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- Опубліковано 27 січ 2025
- We make Thai red curry (Kaeng Phet) with beef from scratch using the traditional method of ‘splitting’ thick coconut milk to extract the cooking oil for the dish, adapting it with ingredients you can easily find in your local supermarket, such as mushrooms and bell peppers. This approach allows for a rich and authentic flavour profile, combining tender beef with a robust, homemade red curry paste and fresh, accessible vegetables to create a delicious and satisfying meal.
Thai red curry, known as “Kaeng Phet” in Thai, has its roots in central Thailand. The dish traditionally features a fragrant blend of red chillies, garlic, lemongrass, and spices, pounded into a paste. The rich, aromatic paste is then cooked with coconut milk to create a creamy, spicy curry. Historically, Thai red curry has been prepared with a variety of proteins and vegetables, showcasing the adaptability and regional variations within Thai cuisine. The vibrant red colour and complex flavours have made it a staple in Thai households and a favourite worldwide.
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Your channel is gold; by far the best cooking channel I've stumbled upon in a while! I live in Denmark and have been missing a lot of the flavours I had when I lived in Southeast Asia, and am definitely looking forward to trying out your takes!
I love the way it looks like a roux when you add the paste. Just to be clear what are the fat contents of your thick and thin coconut milks respectively? I can buy coconut creams which vary by brand, coconut milk or light coconut milk so it would be great to know :)
Thick coconut milk (or coconut cream) typically contains a higher fat content, generally ranging between 20-25% fat. Thin coconut milk is essentially the same product but diluted with more water, reducing the fat content to around 5-10% fat. I’d recommend using something with at least 20% fat for Thai curries. But in essence, since they only vary in water content, as long as you have the time to sweat it, all coconut milks will end up the same, so don't sweat over it. 😂
So you mention measurements in the description which are not there. I am making this now, assuming 60 grams for 4 people with total dilution amounting to 600ml. I will do 400 ml coconut milk and 200 water, separating the fat part from the thin part for the first port of cooking. 600 grams beef total with around 200 grams bell pepper and 200 mushrooms. I recognize i am not accounting for dilution from ingredients and will taste and adjust as I go. Does this look okay?
Certainly looks okay. One thing I would suggest is to not add all the liquid in one go (I would start with 300 ml of coconut milk and have 100 ml on the side) and top up with either more coconut milk or water to always have just enough to cover most of the ingredients. This way you minimise dilution and have more control. Sorry about the description. I promise it will eventually be there. Hope it turns out great!
@@w2kitchen I added everything gradually as you suggested in the video. I have made MANY thai curries in my life and they all paled in comparison to the one I made today. I never knew what I was missing but 1. the toasting of the coconut cream proteins; and 2. the confidence in the paste to liquid ratios. Both resulted in perfect portioning(something I have struggled with almost every time) and the best flavour I have ever achieved by far even with relatively low effort. This was with store bought(Cock brand) paste and added shrimp paste.
Your channel is the real deal, this is the first time I followed one of the recipes 1:1 and the results were stellar. I repeat; I have made MANY Thai curries and this was the best ever despite store bought paste and no added aromatics(besides lime leaves from the recipe ofc). Caramelizing the coconut milk like a roux is a game changer!
I am so glad! This made my day. 😀
@@w2kitchen Quick update, I upped the paste by 10 grams and switched to Mae Ploy brand from Aroy D(both carton). It was nowhere near as good as the first time. Saltier from the paste and less coconut flavor threw off the balance. Conclusions, brand of coconut milk really matters even among thai brands and more paste can overpower coconut flavor due to saltiness. Some brands add lots of salt. Do you have preferred brands for paste and coconut milk?
@itsmederek1 Generally, I find the coconut milk itself matters less, as it’s mostly about evaporating the water content to achieve the right consistency. Even if you use a thinner coconut milk, you can cook it down longer to reach the desired thickness. I usually go with canned Aroy-D because I know I’ll use the whole can, and I don’t make curry frequently enough to get through a carton before it expires. So, for me, I would use the consistency of the reduced milk to judge the quantity, not the milk itself.
For the paste, I have to say, researching for these curry videos got me hooked on making my own. The fresh, vibrant flavours of the ingredients make a huge difference. In my experience, even a homemade paste missing a few ingredients often yields better results than most store-bought options.
best video yet you explain the theory of red curry dishes with coconut cream and milk i will this recipe and comment back good or bad lol but im sure be good cuz how i made it was half as* vs your recipe i never knew this how u make it and why now i know . thank yu for great video
edit i will try this recipe and way you do the coconut cream lol have bad grammer
Thank you! The splitting of the coconut cream was one of my favourite discoveries while studying Thai curries, and I use it often in other dishes now. Please do let me know how yours turns out!