Chef Mia’s Corned Beef Red Curry
Chef Mia‘s Corned Beef Red Curry would be the first recipe in the Canned Cuisines’ Chef Series to be featured here.
I believe it was the Thai fish sauce and the red curry paste which gave this dish the winning taste. Sago would personally recommend adding chopped potatoes .:)
ARGENTINA CORNED BEEF
1 tablespoon cooking oil
2 teaspoons shallots
2 teaspoons garlic
3/4 cup (120g) red cherry tomatoes
1-175g can Argentina Corned Beef
2 tablespoons (30g) red curry paste
1/2 teaspoon Thai fish sauce (nam pla)
1/4 cup water
2-3 tablespoons heavy cream
2 teaspoons chopped spring onions
2 teaspoon chopped fresh coriander
3-4 cups steamed rice
1/2 cup blanched broccoli and carrots
1. Heat oil in a sauté pan. Sauté shallots, garlic, tomatoes, Argentina Corned Beef and red curry paste.
2. Add water and simmer over medium to high heat until almost dry, about 3 to 5 minutes.
3. Season with fish sauce and stir in cream until the desired consistency in sauce is achieved.
4. Stir in spring onions and coriander before removing from heat.
5. Serve with steamed rice and vegetables on the side.
Makes 3-4 servings
Chef Mia Carla Yan has a diversified experience in the food and beverage industry. Her expertise includes menu planning, dining room and off-site catering management, and basic cake decorating and cooking demonstrations for various food products.
She is currently teaching at the Magsaysay Institute of Hospitality and Culinary Arts (MIHCA) where she handles various modules from baking and pastry to cooking methods for the school. She is also teaching basic cooking and baking methods, food safety and sanitation for the Essential Cooking and Baking Pastry Series of the Heny Sison Culinary School.
She earned her Diploma in Culinary Arts and Technology Management at the Center for Culinary Arts in Manila and is a TESDA-Accredited Instructor.
For our mom readers out there, you got to try cooking Chef Mia‘s Corned Beef Red Curry soon!. 🙂
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