Meat Recipes - Green Beef Curry Recipe

Ingredients

• 450g/1lb sirloin steak

• 15ml/1 tbsp vegetable oil

• 45ml/3 tbsp green curry paste

• 600ml/1 pint/2 1/2 cups coconut milk

• 4 kaffir lime leaves, torn

• 15-30ml/1-2 tbsp fish sauce

• 5ml/1 tsp palm sugar (jaggery) or light muscovado (brown) sugar

• 150g/5oz small Thai aubergines (eggplants), halved

• small handful of fresh Thai basil leaves

• 2 fresh green chilies, finely shredded, to garnish

Serves 4-6

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Method:

1. Trim off any excess fat from the beef. Using a sharp knife, cut it into long, thin strips. Set the beef strips aside on a plate.

2. Heat the oil in a wok. Add the curry paste and cook for 1-2 minutes, until it you can smell the fragrances.

3. Stir in half the coconut milk, a little at a time. Cook, stirring frequently, for about 5-6 minutes, until an oily sheen appears on the surface of the liquid.

4. Add the beef to the pan with the kaffir lime leaves, fish sauce, sugar and aubergine halves. Cook for 2-3 minutes. then stir in the remaining coconut milk.

5. Bring back to a simmer and cook until the meat and aubergines are tender. Stir in the Thai basil just before serving. Garnish with the shredded green chilies.

Use good-quality meat for this quick-cook curry. Sirloin steak is recommended, but tender rump steak could be used instead. If you buy the curry paste, there very little additional preparation.

Cook's Tip: It’s easiest to slice the beef if you place it in the freezer for about 20 minutes to firm up first.