08 May 2013

I've waited months for this

A long time ago I ripped out a recipe from a magazine.
I put it in my folder of 'ripped out recipes from magazines'.
I then moved countries. 
But on a trip back to my home land, I plucked out a select few of these recipes to bring back and hopefully attempt at one point or another. 

When I was at the Prahran Market a while ago I got me one beautiful piece of eye fillet.  

It scared me so much I put it in the freezer.
But the other night, I took the plunge, and allowed it to defrost.
After psyching myself up to make this coconut red beef curry after all this time, I got home last night and realised I'd left the recipe [crumpled up on the floor] at work. 

Cool story Jo. 

Anyway...the whole point of this is that everyrecipe.co.nz commented on a post of mine asking me to sign this blog up to their website. So I did that (hence the rather large everyrecipe icon to the right there) and now I feel I really need to chuck a new recipe up....

Coconut Red Beef Curry
Brush some red curry paste over your beef fillets.
Heat oil in pan on high. 
Cook fillets on all sides until browned. 

Place in oven at 180degrees and cook for 8-15 minutes, depending on size of each piece and how you like your beef cooked. 
Remove from oven, cover and allow to rest for at least 5 minutes. 

Meanwhile, fry 1-2 Tbsp (depending on your taste in spice) red curry paste for a couple of minutes, and then stir in 1 1/2 cups coconut cream, and 3/4 cup chicken stock. 
Allow to simmer for a few minutes and [hopefully] thicken. 

Slice the [perfectly medium-rare] beef.
Place on a plate with green vegetables, and spoon over the desired amount of curry sauce for each.



  1. so was it yummy??? it looked yummy...but did it taste yummy...actually, forget that...next time you are back, you could make it for me so that I can decided for myself if it is yummy!!

    1. It was pretty yummy. The sauce was quite spicy for me...and it was kinda weird...cause the curry paste didn't really cook away. So with the leftover curry sauce I strained it so that it was less spicy and less grainy. Which was good.
      The beef was perfectly delicious.
      I think next time you're over HERE I'll make it for ya ;)