{"id":310,"date":"2017-09-19T15:32:57","date_gmt":"2017-09-19T15:32:57","guid":{"rendered":"https:\/\/sinolin.co\/?p=310"},"modified":"2017-09-19T15:35:24","modified_gmt":"2017-09-19T15:35:24","slug":"thai-beef-peanut-curry-recipe-madam-kopi-oh","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2017\/09\/19\/thai-beef-peanut-curry-recipe-madam-kopi-oh\/","title":{"rendered":"Thai Beef and Peanut Curry Recipe by Madam Kopi Oh"},"content":{"rendered":"<p>Harmony is key in all Thai curries. All ingredients must generate enough flair and flavors but at the same time maintain a gentle balance. The dish has a distinct paste &#8211; it is sweet, salty and spicy. * <em>You can easily roast peanuts at home &#8211; just use a frying pan, add in some Sinolin cooking oil, and roast the peanuts for around 10 minutes. Alternatively, get some roasted peanuts from the grocery store.<\/em><\/p>\n<p>This dish can easily accommodate 4 to 6 persons.<\/p>\n<p>Ingredients to make the Red Curry Paste:<\/p>\n<ul>\n<li>8\u201310 long dried long red chillies<\/li>\n<li>6 red Asian shallots, chopped<\/li>\n<li>6 cloves of garlic<\/li>\n<li>1 teaspoon ground coriander<\/li>\n<li>1 tablespoon ground cumin<\/li>\n<li>1 teaspoon ground white pepper<\/li>\n<li>2 lemongrass stems, white part only, sliced<\/li>\n<li>1 tablespoon chopped galangal<\/li>\n<li>6 coriander (cilantro) roots<\/li>\n<li>2 teaspoons shrimp paste<\/li>\n<li>2 tablespoons roasted peanuts<\/li>\n<li>Sinolin cooking oil, if needed<\/li>\n<li>400 ml (14 fl oz) coconut cream (do not shake the tin)<\/li>\n<li>1 kg (2 lb 4 oz) round or blade steak, thinly sliced<\/li>\n<li>400 ml (14 fl oz) coconut milk<\/li>\n<li>4 makrut (kaffir lime) leaves<\/li>\n<li>90 g (3\u00bc oz\/1\/3 cup) crunchy peanut butter<\/li>\n<li>3 tablespoons lime juice<\/li>\n<li>2\u00bd tablespoons fish sauce<\/li>\n<li>2\u00bd tablespoons shaved palm sugar (jaggery)<\/li>\n<li>Thai basil, to serve (optional)<\/li>\n<li>1 tablespoon chopped roasted peanuts, to serve (optional)<\/li>\n<\/ul>\n<p>The Instructions for Preparation and Cooking:<\/p>\n<ol>\n<li>The first step is to prepare the chilies. Using a pot over medium heat, boil some water. Place these chilies in the boiling water for around 5 minutes to soften the skin of the chilies (dried or otherwise). Remove the seeds and stem and then finely slice the chilies up.<\/li>\n<li>Put the chilies and the curry paste ingredients in a food processor. Use the food processor to thoroughly blend the ingredients to make a smooth paste. Add one or two tablespoons of Sinolin cooking oil to the mixture.<\/li>\n<li>Pour the coconut cream into a saucepan and bring to a simmer over medium heat. Slightly stir and cook for around 5 to 10 minutes. Then, add in 6-8 tablespoons of the curry paste and stir cook for around 5 to 8 minutes.<\/li>\n<li>Now with the paste brimming with aroma, add in the beef, coconut cream, coconut milk, makrut leaves and some peanut butter. Cook for around 10 minutes using medium-low heat. Then, using low heat, let the dish simmer for around 50 to 60 minutes (or until the beef becomes tender).<\/li>\n<li>Add in some lime juice, fish sauce and brown sugar and the dish is now ready to be served!<\/li>\n<li>Finish by garnishing some basil leaves and peanuts, if desired.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Harmony is key in all Thai curries. All ingredients must generate enough flair and flavors but at the same time maintain a gentle balance. The dish has a distinct paste &#8211; it is sweet, salty and spicy. * You can easily roast peanuts at home [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":202,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,124],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/310"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=310"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/310\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/202"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}