Pete Goffe-Wood

Red Thai Curry of Beef with Jasmine Rice

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Description

Short of grinding your own curry paste this is about as close as you are going to get to the real thing. Be careful with the curry paste though, they usually pack a punch and you can always add a little later on if you feel it needs more of a kick. More chilli, like salt can always be added a little later but cannot be removed once it’s in.

Ingredients

3 tins coconut cream
4 tblsp red curry paste
1 red onion roughly chopped
2 red peppers cut in a large dice
20g ginger finely chopped
4 cloves garlic finely chopped
100g peas
100g button mushrooms
2 tbsp fish sauce
2 tbsp palm sugar
500g beef rump, sliced into strips
2 lime leaves
50g basil leaves
2 cups cooked Jasmine rice
JASMINE RICE
2 cups jasmine rice
4 cups water
1tsp salt

Directions

1
In a large saucepan, boil 2 tins of the coconut cream for about 15 minutes until it separates off oil.
2
Add the red curry paste and fry until fragrant, about 5 minutes.
3
Throw in the onions, garlic and ginger and add the fish sauce and palm sugar, and fry it to deepen the colour for about 5 min. then add the chopped peppers and mushrooms. Add the coconut milk, lime leaves and simmer for about 10 minutes.
4
Add the beef and the peas to the mixture and cook briefly for about 5 min until the beef is just cooked.
5
You just want to cook the beef briefly as you are not stewing it and want it to remain tender and juicy. Stir the basil leaves in and serve the curry with Jasmine rice.
6
JASMINE RICE
7
Combine the water, rice and salt in a saucepan with a tight fitting lid. Bring the water to the boil and cook covered for 5 min.
8
Remove the pan from heat and leave to steam with the lid on for further 10 min.
9
Serve immediately.
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WINE NOTES
11
Gewürztraminer, Bukketraube or any naturally sweet wine would work well here.
12
The spice is balanced well with the sugar and fruit. But if you are not a fan of sweet wines then I suggest a crisp cool lager.
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