Thai Beef Curry was one of the first dishes I ever attempted to properly cook, from scratch. Despite never visiting the country, Thai is fast becoming one of my favourite class of foods (as I am sure it is for many).
The fragrant mix of sweet, salt and sour with a big punch of chilli wakens the palate in a flash. It is essential that this curry is made fresh – freshness is the very essence of thai cooking. By preparing everything just before finishing, you can be assured that the fragrance of the lemongrass and ginger will not be lost.
I have used ginger instead of galangal in this recipe as I have had problems sourcing the latter – but by all means use galangal if it is available. This is a fairly simple version of thai curry, which is neither strictly green or red!
Thai Beef Curry
For the Paste: Large Handful Coriander Stalks, 2 Garlic Cloves, 1 Red Onion, 1 inch Ginger Peeled, 2 Birds Eye Chillies (or to taste), Juice + Zest 1 Lime, 1tsp Palm Sugar, 1tsp Fish Sauce, 1tbsp Kaffir Lime Leaves, Handful Thai Basil (or normal), 1tsp Salt.
To Finish: 600g Rump Steak Stripped, 200g Green Beans Halved, 1 Tin Coconut Milk, Lime Juice (to taste), Salt (to taste), Handful Chopped Coriander.
1) To make the paste, place all the ingredients in a small food processor or spice grinder with a splash of vegetable oil and blend for a few minutes to a fine paste.
2) Place a large pan or wok on a high heat. Fry the paste in a little vegetable oil for 2 minutes.
3) Add the beef and fry for 2-3 minutes, turning frequently. Add the green beans.
4) Add the coconut milk and stir. Add lime juice and salt to taste. Cook for 2-5 minutes until warmed through.
5) Stir through the chopped coriander and serve.
Best served with jasmine rice and a simple cucumber salad.