The mild creamy coconut flavour combined with the exotic spices of chillies, ginger and lemon grass give this thai curry all the wonderful flavours of the orient. Serves 4
Ingredients
400g/14oz fillet or rump steak
2 shallots
2 cloves garlic
1 red chilli
5cm/2in piece of root ginger
1 lime
2 sticks lemon grass
1 tbsp chopped fresh coriander
1 tsp chopped fresh thyme or ¼ tsp dried
3 tbsp fish sauce
3 tbsp vegetable oil
1 tbsp thai red curry paste
425ml/14fl oz canned coconut milk
350g/12oz broccoli florets
Purple basil and fresh chilli's to garnish (optional)
Method
Cut the steak into very thip strips across the grain and place in a shallow dish. Peel and finely dice the shallots, chop the garlic and chilli. Grate the ginger and squeeze the juice from the lime. Remove the tough outer leaves from the lemon grass, trim away the root and tops, then finely chop the sticks. Add the shallots, garlic, lemon grass, thyme and fish sauce to the meat and stir so that the meat is well coated. Allow to marinate for an hour.
Drain the meat from the marinade. Heat the oil in a large fry pan (or wok) and fry the meat over a high heat for about two minutes until browned on all sides. Remove from the pan. Add in the red curry paste and cook for one minute. Now stir in half the coconut milk and bring to the boil, then boil for five minutes until reduced. Meanwhile break the broccoli florets into small pieces and blanch in boiling water for five minutes. Return the meat to the pan, and stir in the remaining coconut milk. Add the brocoli and simmer for five minutes.
Chef's Tips
When using lemon grass, bruise the stalk by pressing down with the flat side of a knife to allow the intense lemon smell and flavor to be released during cooking. If you can't find fresh lemon grass, look for it dried in bottles. Ideal drinks to acompany this dish are jasmine tea, sweetened lime juice or iced beer.