Thai Steak and Tenderstem Curry

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2 people
Meal course
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1 .
For the curry paste
2 medium
Red chilli - deseeded and finely chopped
2 whole
Lemon grass - trimmed and roughly chopped
2 whole
Lime - Juice
1 whole
Lime - zest
1 thumbsize
Ginger - peeled and grated
3 whole
Garlic clove - peeled and roughly chopped
1 large
Shallot - peeled and finely chopped
2 tsp
Ground cumin
3 tsp
Ground coriander
2 tsp
Smoked paprika
1/2 tsp
Cayenne pepper
2 tsp
Light soft brown sugar
3 tbsp
Fish sauce
3 tbsp
Tomato ketchup
2 .
For the curry
2 medium
Beef steak - at room temperature
1 handful
Tenderstem broccoli
1 handful
Mini corn - sliced
1 handful
Mange tout
400 g tin
Light coconut milk
1 Twist
Salt and pepper
Thai Steak and Tenderstem Curry
  1. Blend together all the ingredients to form the paste. Cover the steaks in the curry paste and marinade for at least half an hour.
  2. Remove the steaks from the marinade, scraping most of it off to use in your sauce. Heat a wok or large frying pan and fry the curry paste for 2 minutes, stirring so as not to burn it. Add the veg and the coconut milk and simmer for 10 minutes. Season to your taste.
  3. Heat a griddle pan to a high temperature and fry the steaks for 1-2 minutes on each size (depending on the thickness). Remove the steaks and rest for a minute before slicing.
  4. Serve your curry with rice and a squeeze of lime if required

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