hello

ive got some mae ploy yellow curry paste and i am going to cook mix
with coconut milk and bring to the boil, however when ive made this is
the past ive added beef (rump steak) then prawns. please could someone
give me and idea of how long small slices of the steak will need to
cook before going tough it seems to colour very quickly do you thinks
a couple of minutes is ok and roughly how long for the prawns aswell 1
minute 2 i dont want to kill us but i want the meat to be succuclent.


Many thanks

Neil

On Mar 20, 2:44 am, "Neil" > wrote:
> hello
>
> ive got some mae ploy yellow curry paste and i am going to cook mix
> with coconut milk and bring to the boil, however when ive made this is
> the past ive added beef (rump steak) then prawns. please could someone
> give me and idea of how long small slices of the steak will need to
> cook before going tough it seems to colour very quickly do you thinks
> a couple of minutes is ok and roughly how long for the prawns aswell 1
> minute 2 i dont want to kill us but i want the meat to be succuclent.
>
The thinner you slice the beef the quicker it will cook. Rump steak
is not a very tender cut to begin with so I think you're right to be
concerned about toughness. I would slice the beef very thinly. Then
put the prawns into the simmering sauce first and cook for about two
minutes. Then add the beef, wait 30 seconds and pull a piece out and
eat it. If it's cooked enough for your taste, take the pan off the
heat and serve. If not, test again at the one-minute mark. -aem

On Mar 20, 9:20 am, "aem" > wrote:
>
> The thinner you slice the beef the quicker it will cook. Rump steak
> is not a very tender cut to begin with so I think you're right to be
> concerned about toughness. I would slice the beef very thinly. Then
> put the prawns into the simmering sauce first and cook for about two
> minutes. Then add the beef, wait 30 seconds and pull a piece out and
> eat it. If it's cooked enough for your taste, take the pan off the
> heat and serve. If not, test again at the one-minute mark. -aem

On further reflection, replying to my own post....

The two minute timing for the prawns assumes they are raw, thawed,
medium sized. If they are larger or frozen you will have to cook them
a bit longer. The basic point is that the beef will cook faster than
the prawns, so cook the prawns just to the point of bare doneness,
then add the beef. -aem

aem wrote:
> On Mar 20, 2:44 am, "Neil" > wrote:
> > hello
> >
> > ive got some mae ploy yellow curry paste and i am going to cook mix
> > with coconut milk and bring to the boil, however when ive made this is
> > the past ive added beef (rump steak) then prawns. please could someone
> > give me and idea of how long small slices of the steak will need to
> > cook before going tough it seems to colour very quickly do you thinks
> > a couple of minutes is ok and roughly how long for the prawns aswell 1
> > minute 2 i dont want to kill us but i want the meat to be succuclent.
> >
> The thinner you slice the beef the quicker it will cook. Rump steak
> is not a very tender cut to begin with so I think you're right to be
> concerned about toughness. I would slice the beef very thinly. Then
> put the prawns into the simmering sauce first and cook for about two
> minutes. Then add the beef, wait 30 seconds and pull a piece out and
> eat it. If it's cooked enough for your taste, take the pan off the
> heat and serve. If not, test again at the one-minute mark. -aem

>From Neil's language and headers I am guessing he is not in the USA
and may be in the UK. Is "rump steak" the same thing in the US and the
UK? I almost never hear the term "rump steak" used here (in the US--
the colosest is rump roast, which is still not used all that
frequently), but I seem to hear it pretty often from people in the UK.

Thanks,
-bwg

aem > wrote:

> Rump steak
> is not a very tender cut to begin with

Wrong rump. The OP is posting from the UK, where rump steak is the same
as the American sirloin steak.

Victor