Introducing "What's On", which is our way to explore more about the food & drink scenario around us. We share with you some exciting food recipe from reputed chefs in the dining world. We source some useful tips and how they cook their favourite dishes which in turn you can try at your kitchen. Its our own small world of food & drink.
In love with Thai food! Especially the Thai red curry!
If you want to cook like a chef or just want to be an amateur and give it a try, please refer to Chef Shailendra Kothiyal’s recipe below. He is from one of the best Thai restaurant in Birmingham and is happy to bring out few secrets from his kitchen. He gives importance to extra ingredients; freshly picked herbs and he believes in cooking with lots of patience, love and passion.
Chef Shailendra is currently working as Head Chef at Zen metro restaurant and bar, Birmingham. He has experience of over 15 years in different restaurants all over UK, from Red Hot World Buffet and Bar, Las Iguana, The horseshoe restaurant and bar and the list goes on….
He loves music and enjoys creating new dishes and adding a touch of his own in all exciting recipes.
His own recipe for Beef Red Curry
Serves 4 portions, Preparation time: 10 minutes, Cooking time: 30 minutes
- Rump beef, thin slices: 1 Kg
- Vegetable oil: 2 table spoon
- Sliced white onions: 1 cup
- Garlic cloves chopped: 3 nos.
- Galangal chopped: 2 ½ teaspoon
- Lemongrass, chopped: 2 teaspoon
- Fish sauce: 1 tablespoon
- Palm sugar: 1 table spoon
- Coconut milk: 250 ml
- Fresh chopped coriander: ¼ cup
- Lime juice: 1 table spoon
- Dried red chili paste: 1 teaspoon
- Dried shrimps, powdered: 100 Gm
- Kaffir lime leaves, chopped: 6 nos.
- White pepper: 1 teaspoon
- Water: 1/5 cup
- Coconut cream: 5 table spoon
Thai Red Curry
Take a sauce pan add 1 tablespoon of oil, add sliced onions and chopped garlic, cook until soft and light brown. Then add chopped Galangal, Lemongrass, fish sauce, Palm sugar, Coconut milk, Coriander, Lime juice, chili paste, dried shrimps powder and Kaffir lime leaves, mix all ingredients and cook on medium heat till fragrant and cooked (about 5 minutes). Your Thai red curry is ready.
Heat remaining 1 tablespoon oil in a fresh large sauce pan and add sliced beef. Cook in slow heat until outside of slices turns light brown (3-4 minutes). Add water, coconut milk, bring to the boil, reduce heat and leave it covered to simmer for 10 minutes. Increase the heat again and cook for 15 more minutes until beef is tender. Finally add to sliced beef Thai red curry, coconut cream, white pepper powder and chopped cilantro (optional), stir well.
Ideally served with jasmine rice.