Serves: 4-6 people
Cooking time: 45minutes
Ingredients:
110g/4oz rump steak, cut into strips
3 garlic cloves, peeled
½ onion, chopped
½ lemongrass stalk, bashed
2.5cm/1in piece of fresh ginger, peeled
55g/2oz fresh coriander
55g/2oz fresh mint
55g/2oz fresh chives
2 tbsp vegetable oil
1 lemon, juice only
dash sesame oil
200ml/7fl oz coconut milk
1 tomato, de-seeded and chopped
1 tsp chilli powder
Method:
- Preheat a small frying pan and a medium saucepan.
- Place the beef in the frying pan and fry for 4 minutes.
- Place the garlic, onion, lemongrass, ginger, herbs, oil, lemon juice
and sesame oil in a food processor. Blitz to form a paste.
- Transfer the paste to the saucepan. Heat through for 2 minutes.
- Remove the beef from the heat.
- Add the coconut milk and simmer for 4 minutes.
- Add the tomato, chilli powder and beef and simmer for a further 2 minutes.
- Remove the curry from the heat.
- Spoon the curry into a serving dish. Best eaten with Pilaff rice
Pilaff Rice
Ingredients:
½ onion, chopped
½ tsp turmeric
½ tsp chilli powder
½ tsp cinnamon, ground
1 clove garlic, crushed
50g/2oz butter
½ chopped chilli
200ml/7fl oz water
1 vegetable stock cube
1 tomato, chopped
2 handfuls spinach optional
100g/3½oz rice
Method:
- Make the rice. Fry the onion in the butter in a saucepan until soft.
- Add the garlic and chilli and fry for 1 minute.
- Add the turmeric, cinnamon and chilli powder and stir.
- Add the rice, stir in to coat and cook for 1 minute.
- Add the white wine, water and vegetable stock cube.
- Simmer for 10 to 12 minutes or until the rice is tender.
- Stir in the chopped tomatoes, and spinach and keep warm.
