Minced Beef with Chili and Roti (Neua Pad Prik Kap Roti)
Thai cuisine is renowned for its vibrant flavours and aromatic spices, and this Stir-Fried Beef with Chili and Roti, or Neua Pad Prik Kap Roti...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram minced beef
- 2-3 tablespoons chili paste adjust amount for spice preference
- 2 cloves garlic minced
- 1 knob ginger minced
- 1 large onion chopped
- 2 shallots chopped, optional
- 1 cup peas
- 1 tablespoon fish sauce optional or Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon red chili flakes optional
- 1 tablespoon lime juice
- 400 ml coconut milk
- 1/4 cup cream optional, for extra richness
- 1 tablespoon Thai red curry paste or tom yum paste, optional
- 2 tablespoon vegetable oil for frying
Instructions
- 1
Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chopped onions and shallots (if using) and cook until softened.
- 2
Push the onions to the side and add the minced beef. Break it up with a spatula as it cooks.
- 3
Once the beef is browned, add the minced garlic, ginger, and chili paste. Stir-fry for a minute to release the aromatics.
- 4
Stir in the red curry paste (if using) and cook for another minute.
- 5
Pour in the coconut milk, fish sauce (if using), peas and brown sugar. Bring to a simmer. Reduce the heat and let it simmer for 10 minutes, allowing the flavours to meld.
- 6
Add the red chili flakes and the lime lime juice and adjust seasonings to your taste. If using cream, stir in a splash for extra richness (optional). Be careful not to add too much, or the sauce may curdle.
- 7
Serve the curry hot over steamed Jasmin rice, spooning the curry on top alongside roti bread for dipping.