Corned Beef Hash
July 24, 2015
Shepherd’s Pie with Cheddar-Spiked Mashed Potatoes
July 24, 2015Thai Red Curry with Beef and Kabocha Squash
This hearty curry, filled with chunks of strip steak and dense, pumpkin-y kabocha squash, is perfect for cold nights.
Ingredients
- 1 can coconut milk
- 1/4 cup red curry paste
- 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
- 2 Tbs. light brown sugar or light brown palm sugar; more as needed
- 1 tsp. fish sauce; more as needed
- 1 cup sliced kabocha squash (1/4-inch-thick bite-size slices)
- 1 cup bite-size green bean pieces
- 3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
- 3 1/8-inch-thick slices fresh ginger or galangal
- 500g beef strip steak, cut into 1/4-inch-thick bite-size slices
- 1 cup bite-size pieces fresh baby corn
- 1/4 cup loosely packed chopped fresh coriander (leaves and tender stems)
- Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
Instructions
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).
In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.
Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.
Add the kabocha squash, green beans, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more.
Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger and lemongrass or tell your guests to eat around them. Garnish with the red chiles.
