Beef Curry with Red and
Green Chiles, Thai Style
- 1kg (2 pound) rump steak
- 1 small fresh red chile
- 1 small fresh green chile
- 2 cups coconut milk
- 1/4 cup coconut cream
- 2 teaspoons fish sauce
- 2 tablespoons raw sugar
- 4 green shallots, chopped
- 2 tablespoons oil
- 2 small fresh red chiles, chopped
- 3 cloves garlic, crushed
- 1 teaspoon chopped fresh lemon grass
- 1 teaspoon grated lime rind
- 1 teaspoon dried galagal
- 1/4 teaspoon ground cardamom
- 2 green shallots, chopped
- 1/2 teaspoon cracked black peppercorns
- 2 teaspoons chopped fresh coriander root
- 1/2 teaspoon shrimp paste
- 2 teaspoons lime juice
- Cut steak into 5cm (2-inch) slices.
- Cut chiles into thin strips.
- Heat coconut milk in pan, add steak, bring to boil, simmer, uncovered, for about 15 minutes or
until steak is tender.
- Heat coconut cream in pan, add curry paste, simmer, uncovered,
for about 1 minute or until fragrant.
- Stir paste mixture into steak mixture, bring to boil, simmer, uncovered, until
liquid is almost evaporated.
- Stir in sauce, sugar and shallots.
- Heat oil in pan. Add chiles; cook, stirring, for about 2 minutes or until chiles
- Sprinkle cooked chiles over curry just before serving.
- Curry Paste: Grind all ingredients to a paste using mortar and pestle.
This recipe is best made just before serving and is unsuitable to freeze. Store,
covered, in refrigerator.
From the kitchen of Martin James – Copenhagen, Denmark.