Jet Tila’s Thai Red Curry with Beef & Potatoes | Ready Jet Cook | Food Network

A classic Thai red curry where the paste is fried in coconut cream first for maximum aroma. You can sub the beef for your favorite proteins and change out your vegetables. In this version, potatoes carry the sauce and velveting the beef keeps it tender.
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.

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Red Curry with Beef and Potatoes
Recipe courtesy of Jet Tila
Level: Easy
Total: 55 min
Active: 55 min
Yield: 4 to 6 servings

Ingredients

Velveted Beef (Marinade):
12 ounces (340 grams) flank steak, thinly sliced into planks
1 tablespoon (8 grams) cornstarch
1 tablespoon (15 milliliters) neutral oil
1 teaspoon (5 grams) baking soda
1 teaspoon (5 milliliters) fish sauce

Curry Base and Vegetables:
2 tablespoons (30 milliliters) neutral oil
1 small (110 grams) onion, thinly sliced
Two 13.5-ounce cans full-fat coconut milk; reserve 1/4 cup (60 milliliters) of the thick cream
4 to 6 tablespoons (60 to 90 grams) Thai red curry paste
1 pound (454 grams) baby yellow potatoes, halved
8 Makrut lime leaves, very thinly sliced
2 teaspoons (10 milliliters) fish sauce, plus more if needed
1 teaspoon (4 grams) sugar, plus more if needed
1/2 teaspoon tamarind paste, plus more if needed
1/2 cup (20 grams) fresh Thai basil leaves
Cooked jasmine rice, for serving
1/2 cup (25 to 30 grams) store-bought fried shallots
1/2 cup (15 grams) fresh cilantro leaves

Directions

For the velveted beef (marinade): Toss the flank steak with the cornstarch, neutral oil, baking soda and fish sauce in a small bowl. Knead for about 30 seconds until the meat feels tacky and evenly coated. Let rest for 10 to 15 minutes – the surface will turn silky.

For the curry base and vegetables: Heat a medium saucepan or sauté pan over high for about 2 minutes. Add 1 tablespoon of the neutral oil; when you see wisps of white smoke, add the beef and half the onion. Sear for 45 to 60 seconds, stirring once, until the beef is just browned at the edges (not fully cooked). Transfer to a plate, leaving the fond in the pan.

Add the 1/4 cup reserved coconut cream and remaining 1 tablespoon neutral oil to the pan. When the cream sizzles and turns glossy, stir in the red curry paste. Stir-fry for 60 to 90 seconds, until the paste darkens slightly, smells aromatic and thickens to a peanut-butter consistency; if it sputters or dries, splash in a little coconut milk to keep it moving.

Stir in the potatoes, remaining onion, half of the sliced Makrut lime leaves and the remaining coconut milk. Bring to a full rolling boil, then drop to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce coats the back of a spoon; if it’s thin, reduce 3 to 5 minutes more.

Season with the fish sauce, sugar and tamarind; simmer for 30 to 60 seconds and taste—add more fish sauce for salt, sugar for sweetness or a touch more tamarind for acidity. Return the seared beef (and any juices) to the pan and simmer 30 to 60 seconds, just until the beef is cooked through and tender. Fold in the Thai basil and remove from the heat—the leaves should wilt and shine.

Serve hot over jasmine rice. Garnish with the fried shallots, cilantro and remaining sliced Makrut lime leaves.

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Jet Tila’s Thai Red Curry with Beef & Potatoes | Ready Jet Cook | Food Network


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