Ultra-authentic Thai curry brisket
If you love curry, you must not miss it, if you want to make authentic Thai curry brisket, imported Thai coconut milk and Thai curry sauce are essential, I have always used Thai Liltai, this brand has small packaging, and the taste is very authentic! It is not much worse than that of Thai restaurants, and family and friends love to eat it.
How to make Thai curry brisket
Step 1
Everything is ready, only the east wind is owed, all the ingredients are collected (fish sauce can be put or not,)
Step 2
Put cold water, ginger slices and ginger, a little cooking wine, add the brisket, be sure to put it in the pot with cold water, bring to a boil over high heat, boil for 1 minute, turn off the heat, remove the brisket and set aside (this step is to remove the smell of blood in the brisket, as well as blood foam)
Step 3
Dice the onion, cut the carrots and potatoes into hob pieces, and remove the blanched brisket for later use
Step 4
Heat a little oil in a pot over medium heat, add ginger slices, add onions and stir-fry until fragrant, stir-fry for about 1 minute, the onion is transparent and soft
Step 5
Over medium heat, add the brisket and stir-fry a few times
Step 6
Add a little cooking wine
Step 7
Over medium heat, add the carrots and potatoes and stir-fry together for 1 minute
Step 8
Add hot water ♨️, and the water just overflows the ingredients
Step 9
The fire boiled
Step 10
Transfer to a pressure cooker (if you are not in a hurry to eat, you can simmer in a regular pot over low heat for 1-2 hours).
Step 11
The beef brisket gear used directly took about 40 minutes to calculate, from start to finish
Step 12
After the pressure cooker is up to the time, pour it into an ordinary pot, if there is a lot of water, pour out half of it and add coconut milk, if you like more soup, pour out a little water, add a small spoonful of rock sugar, white sugar is also acceptable. Sometimes I pour the water clean, and it tastes just like a Thai restaurant. Sometimes if you want to make rice, leave more soup and pour in the coconut milk.
Step 13
Add two spoons of yellow curry paste, bring to a boil over high heat, stir more, but be careful not to crush the carrot potatoes (if you have a heavy mouth, you can add some salt, I like to eat a little sweet curry beef so I didn’t add salt)
Step 14
After about 5 to 10 minutes, the soup will be viscous and you can turn off the heat
Cooking tips for Thai curry brisket
1 Super verbose: 1. If you want to make a positive taste, it is recommended to use Thai curry paste and coconut milk, which is not coconut milk, not coconut flour, but coconut milk. If you really don’t have it at home and don’t want to buy it, you can use coconut milk or coconut flour instead, which tastes worse 2. Curry sauce must be put in the back, because this thing is easy to paste the pot, and it is easy to turn into a dark dish at the beginning, if you like to innovate, just try it 3. If you like more soup, cook less for a while, I like more soup 4. Stir the curry after putting it in to avoid sticking to the pot! 5. Use hot water when cooking brisket, and cold water will be particularly tight 6. If you like heavy curry, put a little more, if you like less, put a little less between 50-100 grams, and adjust it according to your own taste. 7. If you like saltiness, add some salt, and I think it’s enough if you like the taste of the light one. 8. Fish sauce is not necessary, it can be added without it, if there is one, it can be added with coconut milk, if there is no addition, if it is not added, if it is made into tom yum soup, it must be added, otherwise the taste is a little worse.