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Thai Beef CurryPhoto shows the Regular dish
Beef

Thai Beef Curry — Easy to Chew

IDDSI Level 7EC · Easy to ChewRequires Review
Recipe serves 50 Recipe book page 25
Scale quantities for
50 serves

Gram, kg and litre amounts are scaled; counted items are not.

Texture options

Each texture has its own ingredients and method. Choose one to switch the whole recipe.

AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.

Requires Clinical or Recipe Review

Draft adaptation: stir-fry beef may remain chewy after braising. Serve only if the actual beef becomes soft and readily breaks apart with a fork; otherwise use a finer assessed texture.

Tender Thai beef curry with soft vegetables and smooth coconut curry sauce; approximately 50 serves.

Ingredients

  • Beef Cantonese/Stir-fry/Stroganoff 5250g, trimmed of gristle and sinew
  • Onions 700g, peeled
  • Garlic 45g, crushed
  • Curry paste 600g, original variety
  • Fresh ginger 40g, finely grated
  • Coconut cream 4000g
  • Red capsicum 700g, peeled, deseeded and chopped
  • Fish sauce 90g
  • Diluted chicken stock 2 litres
  • Carrots 600g, peeled and chopped
  • Canola oil 50g
  • Fresh coriander 2 bunches, leaves only, blended into sauce; discard stalks
  • Food thickener, if required, as per manufacturer's instructions

Final texture

Soft, tender beef and vegetables that break apart easily with the side of a fork, coated in smooth coconut curry sauce.

Sauce, gravy & liquid

Use the original 2 litres stock as braising liquor and incorporate it into the coconut curry sauce. Keep sauce smooth and coating, without watery pooling.

IDDSI Level 7EC requirements

  • Soft and tender; breaks apart easily with the side of a fork.
  • No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits.
  • No bones, gristle, pips, seeds or skins.

Preparation

Cooking

Texture modification

Serving & plating

IDDSI testing to perform

Chef’s notes from the recipe book

This recipe can be made with any of the red, green or yellow curry range.

This dish can be served with rice and garnished with chopped coriander.

IDDSI testing & verification

Level 7EC — Easy to Chew. Saved on this device only until staff logins are added.

Status

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