So this year I decided to expand Tulip’s online presence by adding an Instagram account and a blog, this blog actually, I don’t know why this only occurred to me now but never mind we’re here now. I’m actually quite happy to be here because a blog allows me to share thoughts of my food journey, some of my recipes and also any new discoveries I make be it restaurants, markets or in the words of Oprah the great ‘AHA moments’ also this is the year I make a concerted effort at figuring out the mysterious world of baking. And so with that, lets delve into my first post!
Tulip’s coconut beef curry
So on Monday I thought i’d attempt my very first Thai curry, well it may not be authentically Thai as some of the ingredients were of my own volition but it was still definitely a curry none the less. I recruited my dad to shop for the ingredients and after 45 mins spent looking for the ingredients I received a rather panicked phone call about not knowing where to find most of my ingredients. So I ended up having to drive about collecting the various components to my curry myself.
An so this is how i set about creating my delicious Thai inspired curry, also did I mention that I love Thai food, its so flavourful yet has such a clean taste to it I cannot resist. Its also great for people who aren’t really into hot curries as the heat is subdued and not full on fire in your mouth.
- Chopped stewing Beef
- 1 onion
- 3 cloves of Garlic
- 1 Ginger root
- 1 packet of fresh coriander
- 3 fresh red chillis
- Peanut oil
- 1 can Coconut milk/cream
- Green curry paste
- 1 Lime / lime juice
- Chop the onion in any manner you like I like to chop mine quite rough but its really up to you, fine chop the garlic cloves then peel and chop the ginger root. Place the coriander and fresh red chillis in a blender and pulverise.
2. In a pot pour in the peanut oil not too much just enough to lightly fry the onion, garlic,ginger and meat, stirring until the meat is browned. Then stir in the pulverised coriander and red chilli and at this point all the beautiful aromas of the herbs should be quite pungent as they cook together in the pot. Close the pot and let it cook for about 15mins
3. Add in one spoonful of red curry paste and lime juice and stir. Add the can of coconut milk and salt to taste then leave to cook on a low heat for 2 hours, feel free to check on it and stir every 20-30 mins
4. 2 hours later voila you have Tulip’s coconut beef curry, you can serve this with rice but we had it with a roasted veg couscous and it was a delicious Moroccan/Thai fusion meal, still drool every time I think of it.
And there you have it friends Tulip’s first blog post and recipe in one fell swoop, until my next entry 2015 baby- In it to Win it!