- 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
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.