This recipe is from Episode 9 of Secret Meat Business
Remove the sinew and fat from the beef and cut the beef into thin strips, place into a bowl
To make the paste:
In a blender add the chillies, garlic, shallot, ginger, coriander, spring onions, fish sauce, limejuice, lemon grass and blend until smooth.
In a large pot add some olive oil into a pan and sear the meat.
Add the kaffir lime leaves to the pot, stir, season with salt and pepper, and add the green curry paste to the pot and stir for 4 - 5 minutes.
Add grated palm sugar to the pot, the coconut cream and water, cook for 30- 40 minutes, until beef is tender.
Just before serving add some freshly squeezed lime juice and chopped coriander.
To make the coconut rice, put the rice in a sieve and rinse it well under cold running water until the water runs clear.
Heat the oil in a heavy-based saucepan. Add the rice and stir over the heat for 3 to 4 minutes, stirring continuously.
Season well then add the water and coconut cream. Bring to the boil then add the lime leaf and the sugar.
Cover the pan with a tight fitting lid the lower the temperature so the liquid is barely simmering and cook for 18 minutes.
At the end of the cooking time, turn off the heat and leave rice stand for 5 minutes without lifting the lid.
To make the salad, combine the ingredients, and gently stir.
Serve the curry with coconut rice and with a side of green papaya salad.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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