This is a beautiful and fragrant recipe we learnt in Thailand. The curry paste should be made fresh, and any leftovers frozen and re-used. If you prefer hot curry, use the chilli seeds. If not, simply leave them out. If the curry is still too hot, add more coconut milk.
Thai red beef curry and sticky rice
- 5 red chillies, seeded and sliced
- 1 medium piece ginger, peeled and finely chopped
- 5 garlic cloves, finely chopped
- 1 stick lemongrass, finely chopped
- 1 medium red onion, finely chopped
- 7 lime leaves, finely chopped
- 30ml fish sauce
- 600g jasmine rice
- 1,2 litres water
- 5ml salt
- 800g rump steak, cut into chunks
- 30ml sesame oil
- 2 x 425g tins coconut milk
- 30ml toasted cumin seeds, to garnish, optional
- 30ml coriander or lime leaves, to garnish
Add all the chilli paste ingredients together and blend well to a smooth paste. Tip the bowl and press the mixture with a spoon to get rid of any moisture. Use as required.
Wash the rice well – it needs to be washed separately in clean water at least 3 times to remove the starch. The water should run clear. This is what makes the rice sticky.
Place the rice in a pot with the water and salt. Bring to the boil, reduce the heat and simmer uncovered until the water evaporates, about 15 minutes.
While the rice is cooking, fry the steak in the sesame oil until slightly browned. Add the chilli paste and fry for about 2 minutes to release the flavours. Add the coconut milk and simmer gently until the steak is cooked and the sauce has reduced, about 10 minutes.
Remove the rice from the heat. Garnish the rice with toasted cumin seeds if you like.
Serve the curry hot with the rice and garnish with coriander or lime leaves.
Cook's tip: Lime leaves are available at most grocers and supermarkets.