Thai beef curry

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 T sunflower oil
500 g beef fillet
sea salt and freshly ground black pepper, to taste
1 T peanut oil
Woolworths organic vegetable
2 cups 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

Cooking Instructions

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.

To make the curry paste, place the dry ingredients in a pestle and mortar and grind until fine.

Add the remaining ingredients and pound until you have a smooth paste.

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.

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.