My friend Katie Chin’s latest booklet, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing, includes this Beef with Red Chili Paste recipe.
My friend Katie Chin’s latest cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle
Publishing includes this Beef with Red Chili Paste.
I had lunch with Katie a few months ago, and we had a lovely time chatting about food, cooking, and our personal lives. Since she’s so upbeat, perky, and optimistic, Katie is one of my favorite people.
After receiving a preview copy of her cookbook, I was instantly smitten with this Beef with Red Chili Paste recipe. With Katie’s Everyday Thai Cooking, you’ll learn how to make exquisite Thai cuisine at home with just a few simple recipes, utensils, and time-saving strategies.
Everyday Thai cooking includes over a hundred simple Thai recipes, beautifully photographed and illustrated with enticing color images.
- Chicken Satay with Spicy Peanut Sauce
- Pad Thai
- Sweet and Tangy Thai Noodles (Mee Krob)
- Sour Spicy Shrimp Soup (Tom Yum Goong)
- Shaking Beef
- Crunchy Siam Spring Rolls
- Crispy Mango Chicken
- Fragrant Coconut Fish in Banana Leaves
- Sweet, Ripe Mango with Sticky Rice
Learn why Thai cuisine is adored by so many people by following Katie’s step-by-step guide to making a delicious Thai supper!
Who Is This Person?
- An award-winning restaurateur, Leeann Chin, gave birth to Katie Chin (TheSweetAndSourChronicles.com).
- Everyday Chinese Cooking and 300 Best Rice Cooker Recipes are also co-authored. On the national PBS cooking series Double Happiness with her mother, Leeann, she co-hosted in 2003.
- Katie has appeared on multiple episodes of The Today Show and on specials for the Food Network and Fine Living.
- A sampling of the publications featured here includes Glamour and Family Circle, Bon Appetit, Cooking Light, and Self. She has also been featured in Angeleno Magazine and Elle Magazine, Daily Candy, Daily Variety, Real Simple, Hampton Magazine, and the Los Angeles Times.
- Earlier this year, Katie participated as a guest judge on Food Network’s Iron Chef America and appeared on Cooking Channel’s Food/
- This year’s celebration of White House Easter Egg Roll included her as a Culinary Ambassador for the City of Hope, and its Super Foods initiative, which she also serves as.
- She works as a private chef and culinary consultant in Los Angeles, CA, when she isn’t testing her new dishes on family and friends.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 548 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Green Papaya Salad
- Pad See Ew
- Pad Thai
- Green Curry
- 1 tablespoon fish sauce, nam pla
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon all-purpose corn starch
- ¾ cup (15 g) fresh Thai or Italian basil leaves
- 1 teaspoon soy sauce
- 1 new hot red or green chili, preferably Thai (deseeded if you prefer less heat), ﬁnely sliced
- 2 kafﬁr lime leaves, cut into thin strips, optional
- 10 oz. (330 g) beef tenderloin or top sirloin sliced diagonally across the grain in ¼ in (6 mm) slices
- 1 red bell pepper, thinly sliced
- ¼ teaspoon white pepper
- 1 clove garlic, minced
- 1 tablespoon Roasted Red Chili Paste or store-bought nam pla, optional
- 2 teaspoons palm or brown sugar
- 3 tablespoons high-heat cooking oil, divided
- 1 small shallot, ﬁnely sliced
Roasted Red Chili Paste (Nam Prik Pao) Recipe
- 6 garlic cloves, minced
- 1 tablespoon ground red pepper, cayenne
- 4 teaspoons fermented shrimp paste
- 6 tablespoons ﬁnely chopped shallots
- 4 tablespoons cooking oil, divided
- 1 teaspoon tamarind concentrate
- 3 tablespoons palm or brown sugar
- 2 tablespoons fish sauce, nam pla
- 1 tablespoon water
- 1 tablespoon freshly squeezed lime juice
- All-purpose cornstarch, pepper, one teaspoon of oil, and soy sauce should be tossed with the beef before cooking. Allow sitting for ten minutes at room temperature before removing the cover.
- Warm-up half the oil in a wok or skillet set over high heat. Stir-fry the beef for about 3 minutes until it is well-browned. The steak should be taken out of the pan and placed aside. The skillet or wok should be cleaned and dried thoroughly.
- Add the oil to the wok and bring it to a boil. Stir-fry the garlic, shallots, and chile in a wok for 1 minute to release their aromas before adding to the dish. Stir-fry the red pepper for a minute. Heat the oil to medium heat in a wok or large skillet; add the beef and sear for 1–2 minutes, or until the meat is no longer pink in the middle. Remove from the heat and set aside. Stir-fry the basil for 30 seconds to wilt the leaves. Serve with jasmine rice shortly after preparing.
- Medium-high heat is ideal for heating the oil in a wok or a pan. A 30-second stir-fry with the shallots and garlic should do the trick. Use a spoon to transfer the garlic and shallots to a small bowl for use in the dish. Dispose of. Discard the cooking oil that is still in the pan.
- Pour all ingredients into a food processor, except for the reserved garlic and shallots. Pulse until finely minced. Make a thick paste in the processor by pulsing often.
- Heat some oil over medium-low heat in a wok or skillet, then add the paste and stir. Continue to cook and mix the mixture until it becomes a silky, oily, glistening paste.