Make Chef Jet Tila's Easy Thai Beef Curry Recipe

Make this delicious dish for yourself at home!
Posted on Apr 6, 2021 | 11:00am
Chef Jet Tila joined The Talk to show the hosts how to make his quick and easy Thai Beef Curry with jasmine rice.

Follow the recipe below to enjoy it for yourself!

Quick and Easy Thai Beef Curry (Serves 4)

2 Tbsp. Canola Oil
4 Tbsp. Panang curry paste
2 Thai lime leaves, fine chiffonade
2 cans coconut milk
1/2 cup brown onion (thin sliced)
1/2 cup Thai sweet basil (whole with stems)
8 oz. flank, skirt, or ribeye steak, sliced into thin finger length strips
1 cup canned bamboo shoots, sliced
1/2 cup sliced red bell pepper
2 tsp. Thai fish sauce
1 tsp. sugar
1/2 Tbsp. tamarind paste

- In a medium saucepan, heat the canola oil to high for about 1-2 minutes.

- Stir in the beef into the pan and sear on all sides for bout 1-2 minutes until the outsides are nice and brown but rare in the middle.

- Stir in 3 Tbsp. of the thick coconut cream.

- When the cream starts to sizzle, stir in the curry paste into the cream like building a roux.

- Add lime leaves and stir-fry the paste for about 1 minute until the paste starts to thicken, dry out, and become fragrant. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

- Stir in the onions, basil, and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil for about 5 to 10 minutes or until reduces or coats the back of a wooden spoon.

- Reduce the heat to a simmer. Add the bamboo shoots, red bell peppers, fish sauce, tamarind, and sugar. Let this simmer for about 10 minutes, or until the beef is cooked through. Taste and adjust if necessary. Serve hot over cooked rice.

PRO TIP: Never shake the can of coconut milk! You want the cream to naturally separate and rise to the top. You can use that natural coconut cream like cooking oil to fry your curry pastes!

Jasmine Rice (Serves 4)
1 cup (250g) long-grain jasmine rice
1 3/4 (475l) cup water

- Add rice to a fine-mesh strainer and rinse under cold running water while swirling with your fingers to wash the rice. Wash the rice for about 30 seconds and then rinse for about a minute.

- Add the rice to a 2-quart saucepan. Insert your index finger until touching the top of the rice with your fingertip. Add water until the water just reaches the first crease of your finger. Bring your heat to high.

- As soon as the water reaches a boil, give everything a good stir, reduce to a low simmer, and cover the pot. After 20 minutes, turn off the burner, remove the pot from the heat, and let it sit for at least 15 minutes before fluffing with a fork and serving.