Gastronomixs

Thai red curry with oyster blade

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Thai red curry with oyster blade

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

oyster blade

2

tsp

peanut oil

1

 

onion

3

cloves

garlic

2

tsp

ginger, finely chopped

2

tsp

lemongrass, finely chopped

2

tbsp

red curry paste

100

ml

water

200

ml

coconut milk

1

tsp

fish sauce

1

tbsp

lime juice

200

ml

creamed coconut

1

tsp

sugar

2

tbsp

fresh coriander, chopped

Preparation method

  • Cut the oyster blade in 3cm by 3cm cubes.
  • Heat half of the oil in a large frying pan and sear the meat on all sides.
  • Remove the meat from the pan and keep separate. Clean the pan with kitchen paper.
  • Heat the remaining oil in the same pan and gently fry the onion and garlic until the onion is soft.
  • Add the ginger, lemongrass, and curry paste and briefly fry together.
  • Return the beef to the pan and add the water, sugar, and coconut milk.
  • Bring to the boil, turn down the heat, and simmer for one hour with the lid on the pan.
  • Then continue to braise for another 45 minutes without the lid until the meat is done.
  • Lastly, add the lime juice, fish sauce, creamed coconut, and coriander.

Serving suggestions

  • Serve with aromatic Thai jasmine rice or naan.

Previous page