Hot Thai Beef Curry

Name: Hot Thai Beef Curry
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 2 tablespoons superfine sugar; 14 fl oz/400 ml canned coconut milk; juice of 1 lime; 1 teaspoon shrimp paste; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 1 stem of lemongrass, finely chopped; 3 shallots, peeled and finely chopped; 4 garlic cloves, peeled and finely chopped; 4 fresh green chiles, deseeded and finely chopped; 2 tablespoons Thai red curry paste; 2 tablespoons yellow bean sauce; 1 lb/450 g braising steak, sliced thinly and cut into strips

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

The coconut milk provides a rich creamy sauce typical of many Thai dishes, and is spiced up by the familiar ingredients that go to make up the curry paste.

Ingredients

1 lb/450 g braising steak, sliced thinly and cut into strips
2 tablespoons yell

Asia
Main course
Spicy
Gluten-free

Method

Put all the ingredients except the steak and coconut milk into a food processor and whiz to a paste.

Put the beef and coconut milk in a large pan and bring to a boil. Cover and simmer for about 40 minutes.

Add the spicy paste and mix thoroughly, then cover and cook for another 10 minutes.

Serve with your favorite rice.