- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Dinner
- Posted by
- Posted on
- 9th May 2016
- 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
- Blend together all the ingredients to form the paste. Cover the steaks in the curry paste and marinade for at least half an hour.
- 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.
- 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.
- Serve your curry with rice and a squeeze of lime if required
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