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Thai beef curry

By Abigail Donnelly
Full StarFull StarFull StarFull StarHalf Star
4 to 6
Easy
20 minutes
20 minutes

Ingredients

  • 2 T sunflower oil
  • 500 g beef fillet
  • sea salt and freshly ground black pepper, to taste
  • 1 T peanut oil
  • 2 cups Woolworths organic vegetable stock
  • 2 T fish sauce
  • 1 T Woolworths coconut palm sugar
  • ½ cup coconut cream
  • Woolworths fresh coconut chunks, finely grated, for serving
  • Woolworths crispy onion sprinkle, for serving
  • mini cucumbers, halved, for serving
  • basil, to garnish
  • For the curry paste:

  • 2 t coriander seeds, toasted
  • 1 t cumin seeds, toasted
  • ½ t black peppercorns
  • ½ t salt
  • 4 cloves garlic
  • 2 red chillies, roughly chopped
  • 1 x 3 cm piece ginger, peeled and grated
  • 1 x 2 cm piece fresh turmeric, grated
  • 15 g fresh coriander, roughly chopped
  • 1 t shrimp paste
  • 1 lime, zested and juiced
  • 1 stalk lemongrass, roughly chopped (white part only)
  • 1 red onion, finely chopped

Method

  1. Heat the oil in a large cast-iron pan over a high heat. Season the beef. Once the pan is smoking hot, cook the meat for 5 minutes on each side. Remove from the heat then allow to rest.
  2. To make the curry paste, place the dry ingredients in a pestle and mortar and grind until fine.
  3. Add the remaining ingredients and pound until you have a smooth paste.
  4. Heat the peanut oil in a large pan or wok and fry the paste until fragrant, add the stock, fish sauce and palm sugar, then simmer gently for 5 minutes.
  5. Slice the beef and serve on top of the curry. Drizzle over the coconut cream and serve with the fresh coconut, crispy onions, cucumbers and basil.

Cook’s note: Replace the beef with prawns or chicken, or make a veggie version using mushrooms, Tenderstem broccoli and tofu.

The key to mastering Asian dishes lies in balancing the flavours: salty, sour, sweet and hot.