Spicy Thai Beef Curry

Name: Thermomix recipe: Spicy Thai Beef Curry
Prep time: 10 min
Cook time: 55 min
Ingredients: 2 Teaspoons coriander seeds; 2 Teaspoons cumin seeds; 1 Teaspoon cardamon seeds; 1 Piece star anise; 1 Pinch pink salt flakes; 3 large dried red chilli soaked in boiling water for 10 minutes; 1 Handful coriander roots (keep leaves for curry); 1 red onion, halved; 6-8 cloves of garlic; 1 Piece galangal (thumb sized) or young ginger; 2 stalks of lemongrass, white part only; A little of the water from soaking the chillies; 1300 Grams gravy beef, cubed; 400 Milliliters coconut cream; 50 Grams fish sauce; 50 Grams coconut sugar; 50 Grams roasted and salted crushed peanuts plus some more for garnish; Coriander leaves from paste, reserve some for garnish; coconut cream to serve; Lime juice to taste

Make on Fresco

Serves 4-6 Prep Time 10 minutes Cook Time 55 minutes Rated: Print

Simple in the extreme; this curry is amazing. I needed more beef in my diet…lots going on right now. (Seriously, you have NO idea!) I really needed to have something hot and spicy, and well, beefy. (Just ask my husband!)

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Need

Curry Powder
2 Teaspoons coriander seeds
2 Teaspoons cumin seeds
1 Teaspoon cardamon seeds
1 Piece star anise
1 Pinch pink salt flakes BUY
Curry paste
3 large dried red chilli soaked in boiling water for 10 minutes
1 Handful coriander roots (keep leaves for curry)
1 red onion, halved
6-8 cloves of garlic
1 Piece galangal (thumb sized) or young ginger
2 stalks of lemongrass, white part only
A little of the water from soaking the chillies
Curry
1300 Grams gravy beef, cubed
400 Milliliters coconut cream Recipe
50 Grams fish sauce
50 Grams coconut sugar
50 Grams roasted and salted crushed peanuts plus some more for garnish
Coriander leaves from paste, reserve some for garnish
coconut cream to serve Recipe
Lime juice to taste

Do

1: To make curry powder place all ingredients except salt into a hot fry pan and dry roast for a few minutes on Induction 6 until fragrant. Cool slightly before placing into Thermomix bowl with salt and milling 20 sec/speed 10.
2: Add all curry paste ingredients to the Thermomix bowl and chop 6 sec/speed 6. Saute 10 min/Varoma(120ºC)/speed 2. Blend 30 sec/speed 6, stopping to scrape down sides of bowl as necessary.
3: To make curry, place all ingredients except garnishes into Thermomix bowl and cook 45 min/100ºC/Reverse/speed 1.

Serve over rice with lime wedges, coriander leaves and remaining crushed peanuts.

I mean, it’s really that simple…isn’t it?

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!