This recipe for beef empanadas uses pastry rounds from Goya Discos and a delicious mixture of seasoned ground beef, tomatoes, onions, and garlic. The flaky, deep-fried empanadas are delicious as an appetizer, a main dish, or even as a dessert.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- ¼ cup red curry paste
- 1 tablespoon curry powder
- 4 cups coconut milk
- 2 cups water
- 2 cups chopped cooked chicken, or more to taste
- 1 teaspoon sea salt
- 2 tablespoons fish sauce
- 2 tablespoons white sugar
- 1 tablespoon lime juice
- ½ cup vegetable oil
- 12 whole dried Thai chile peppers
- 6 small shallots, cut into quarters
- ½ head bok choy, chopped
- 1 (8 ounce) package rice noodles
- 1 cup pickled mustard cabbage, thinly sliced (Optional)
- ½ cup coarsely chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
- Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
- Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
- Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.
- This is a very forgiving recipe. Add as much or as little of the spices and chiles as suits your tastes.
- Add more vegetables if desired, or make this completely vegetarian by substituting the chicken with tofu or extra veggies.
- If using raw chicken legs, cook 45 minutes in step 1 until chicken is very tender.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 726 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 36 g |
| Sodium | 1074 mg |
| Sugars | 8 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor! Easy to make. This recipe will definitely be a something I make again and again!
By far the closest to replicating my favorite restaurant’s Thai red curry. This was delicious. I made it vegetarian, so used pan-fried tofu and substituted liquid aminos for the fish sauce. I think next time I might try adding Thai basil.
Excellent! Easy and a ton of flavor! I used rice because mistakenly bought noodles that needed to soak for 4 hours. Hubby went back for seconds! I did use an entire bok choy, added mushrooms and used 1.5 jalapenos because its what I had on hand. Definitely a keeper for winter meals
My wife tells me it was the best soup I ever made her, I concur with her!
Delicious, very creamy and great flavor. Right back to Chang Mal with this one.
Lovely! Great layering of flavours. My family loved it. I used only three Thai chilis and I washed the seeds out of them. Thanks for putting this together!
This was amazing. It does take some prep, but it was well worth it. Flavorful and very unique!