Tuesday, 2 July 2013

Thai Beef Curry

Thai Beef Curry
This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry! 
Serves 2-3
Preparation time:  20 minutes
Cooking time:  1 hour 15 minutes

500g braising steak, cut into 1cm slices
500ml coconut milk

Curry Paste
6 cloves of garlic, peeled & finely chopped
4 stalks of lemongrass, finely chopped
1 tbsp freshly chopped ginger
2 shallots, peeled & finely chopped
½ tsp dried chillies
1 green birds eye chilli, chopped
2 tbsp curry powder
1 tsp tamarind paste
1 tbsp shrimp paste
1 tbsp palm sugar
60ml water

To Serve
Basmati rice, cooked as per packet instructions
1 lime, cut into wedges
Small bunch of fresh coriander, finely chopped

Preparation method

1.  Heat a large frying pan with a lid and add the braising steak.  Pour over the coconut milk and simmer for 45 minutes with the lid on.

2.  Meanwhile place all the curry paste ingredients into a blender until you have a paste.

3.  When the steak has simmered for 45 minutes add the curry paste and mix through.  Cover the pan and simmer for 30 minutes.

4.  Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice.  Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander.  Enjoy!

1 comment:

  1. Looks great, I'm going to try this recipe at the weekend.