Red-ish Curry

Beef, Zucchini, Red Pepper, Green and Wax Beans in a Red Curry Sauce
If you looked at the Green-ish Curry recipe, you know that my approach is more getting the feel of the flavors that make up the curry than acutally being able to legitimately claim that I should really know how to make curry. That said, this is pretty right on (and has a nice bite to it).

For 2


2 T Fresh Basil (loosely chopped)
3 Red (de Arbol) Chiles (finely diced)
2 T Ginger Root (finely diced)
Juice from 1 Lime

½ t Paprika
1 T Curry Powder
2 t Cumin
½ t Chili Powder
1 T Ground Ginger
½ t Cayenne Pepper
1 t Dry Basil
½ t Tumeric
Red Pepper Flakes

1 # Beef (Tri-tip)
½ Zucchini (julienned)
½ Red Pepper (julienned)
¼ Onion (sliced)
Small Handful Green Beans
Small Handful Wax Beans
¼ Cup Pine Nuts
Splash of Dry Vermouth
¼ Cup Water
Raspberries (for Garnish)

½ Cup Couscous
1 Cup Water


Pre-heat your oven to 400°. Once it hits temperature, place your pine nuts on a baking sheet or a shallow pan, and put in the oven to toast them off. After about 5 minutes give the pan a shake, and let toast for another 5-ish minutes. Take the pan out of the oven, and pour the pine nuts into a bowl (so as to prevent them from burning on the pan).

While that's going on, somewhat finely dice your red chiles and ginger rootic, and set aside. Loosely chop up your fresh basil, and set aside as well.

Combine all of your dry spices in a bowl, and mix together with your fingers to integrate them all together. Set aside.

Take your beef and slice it into approximately ¼ wide strips. Add these to the bowl with your spice mixture and mix together with your fingers so as to coat all sides of the beef strips.

Julienne your zucchini and red pepper, and slice your onion.

In a sauté pan, put your canola oil, sesame oil, and soy sauce, and set the pan over medium-high heat. As the oil is getting hot, put your beef into the pan. After about 3 minutes, using a pair of tongs, flip all of them, add in your basil, and pour the lime juice into the pan. After about 2 minutes remove all of the beef from the pan and set aside.

Pour your vermouth into the pan, reduce the heat to medium, and add in your zucchini, red pepper, onion, green and wax beans, and half of your pine nuts. After about a minute, pour in your ¼ cup of water. This will simmer for about 10 minutes.

Now get your couscous couscous going. Put a cup of water in a pot to boil. When it hits the boil, kill the heat and add in your couscous, giving it a quick stir, and putting a cover on it. This will sit for about 5 minutes before it's done and ready to serve.

Back to your curry - add your ½ can of coconut milk to the pan and reduce the heat to medium low. Add your beef back into the pan, and continue to cook for another 5 minutes.

Serve over couscous, scatter some of the xtra pine nuts over the top, and place raspberries around the edge of the plate for garnish. Enjoy!

Good Prepping & Dining Music

Talvin Singh
Soundz of the Asian Underground

Afro Celt Sound System
Vol. 2, Release