Thai Steak and Massaman Rice with Coriander Omelettes and Carrot Salad

Mix up all the ingredients for the carrot salad and chill until ready to serve.

To make the massaman paste, heat the oil in a frying pan and gently fry the onion, chilli and garlic to soften. Add the cardamom seeds, peppercorns and star anise to the pan and fry for a few minutes to toast. Place the cooked ingredients with the dry ingredients into a blender and whiz into a paste.

Whisk together the egg with the herbs and the salt and pepper. Heat a large frying pan with a little oil and pour the beaten egg mixture into it. Give it a good swirl to cover the pan and leave on a low heat until cooked through. Remove from the pan and slice up into strips – these will be mixed into your rice later.

To make your rice – heat a wok or a large frying pan with the oil and fry the onions, chilli and the vegetables. Add the paste to the pan and fry off for a few minutes. Add the rice and to the pan and give it a good stir. Heat through for a few minutes and then stir in the omelette, the lime juice and most of the coriander.

While the rice is cooking, heat a griddle pan to a medium to high temperature. Rub the steak in the oil and the seasoning and fry for a minute on each side for 3-4 minutes, depending on how you like your steak cooked. Once your steak is cooked, leave fest for 2 minutes while you plate up your rice and salad. Top with the steak, peanuts and remaining coriander and enjoy!