Beef with Red Chili Paste
Beef with Red Chili Paste – This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.
10 oz (330 g) beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
½ teaspoon all-purpose cornstarch
¼ teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil, divided
1 teaspoon soy sauce
1 garlic clove, minced
1 small shallot, ﬁnely sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), ﬁnely sliced
1 small red bell pepper, thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon ﬁsh sauce (nam pla)
1 tablespoon Roasted Red Chili Paste or store-bought, (nam pla, optional)
2 kafﬁr lime leaves, cut into thin strips (optional)
2 teaspoons palm or brown sugar
¾ cup (15 g) fresh Thai or Italian basil leaves
4 tablespoons high-heat cooking oil, divided
6 garlic cloves, minced
6 tablespoons ﬁnely chopped shallots
1 tablespoon ground red pepper (cayenne)
4 teaspoons fermented shrimp paste
2 tablespoons ﬁsh sauce (nam pla)
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water
2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, ﬁsh sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.
Roasted Red Chili Paste (Nam Prik Pao) Recipe
1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
2. Combine the ground red pepper, shrimp paste, ﬁsh sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.
This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing. A few months ago, I met Katie in person for lunch and we had a wonderful time chatting about recipes, food, cooking, and our life stories. I love Katie; she is fun, bubbly, and cheery. PWhen she sent me the preview copy of her cookbook, I immediately fell in love with this Beef with Red Chili Paste recipe.
In Everyday Thai Cooking, Katie shares her recipe secrets along with tips, tools, and time-saving techniques that enable you to easily bring delectable homemade Thai dishes to your table! Illustrated with mouthwatering color photographs, Everyday Thai Cooking features more than 100 simple Thai recipes that include:
- Crunchy Siam Spring Rolls
- Chicken Satay with Spicy Peanut Sauce
- Sour Spicy Shrimp Soup (Tom Yum Goong)
- Pad Thai
- Crispy Mango Chicken
- Shaking Beef
- Fragrant Coconut Fish in Banana Leaves
- Sweet and Tangy Thai Noodles (Mee Krob)
- Sweet, Ripe Mango with Sticky Rice
Let Katie show you why Thai cuisine is the favorite food of so many people as she walks you through the surprisingly easy steps needed to create a spectacular Thai meal!
About the Author
Katie Chin (TheSweetAndSourChronicles.com) was born and raised in Minneapolis by her award-winning restaurateur mother, Leeann Chin. She is the co-author of Everyday Chinese Cooking and author of 300 Best Rice Cooker Recipes. She was co-host with her mother, Leeann, of the 2003 national PBS cooking series Double Happiness. Katie has made numerous appearances on The Today Show and has appeared in specials on The Food Network and Fine Living. She has been featured in Glamour, Family Circle, Cooking Light, Bon Appétit, Self Magazine, Angeleno Magazine, Hampton Magazine, Elle Magazine, Daily Candy, Daily Variety, Real Simple and The Los Angeles Times. Katie recently served as a guest judge on Food Network’s Iron Chef America and appeared on Cooking Channel’s Food(ography) program last summer. She is also the Culinary Ambassador to City of Hope and its Super Foods initiative, which resulted in her appearance at the 2013 White House Easter Egg Roll. When not testing out her new recipes on family and friends, she divides her time as a private chef and culinary consultant in Los Angeles, CA