The Green Beef Curry is a staple in Thai cuisine and for good reason. Spicy, coconut-y and with a fish sauce umami, this makes a comforting meal with rice
- 2 tbsps peanut oil
- 750 g rump steak, sliced
- ¼ cup green curry paste
- 2 x 400 ml cans coconut milk
- 2 kaffir lime leaves, finely sliced
- 250 g punnet cherry tomatoes, halved
- 150 g green beans, trimmed, halved
- 1 zucchini, halved lengthways, sliced
- ¼ cup coriander leaves
- 2 tbsps lime juice, plus extra to serve
- 1 tbsp fish sauce, plus extra to serve
- 1 tbsp palm sugar, grated
- ⅓ cup Thai basil leaves, plus extra to garnish
- Steamed jasmine rice
In a wok or large frying pan heat oil on high. Stir-fry steak in 2 batches, 3 to 4 minutes each, until well-browned. Set aside.
Using same wok, stir-fry paste 1 minute. Add coconut milk and lime leaves. Bring to simmer and cook 4 to 5 mins until thickened and beginning to separate.
Return beef to the wok with vegetables, coriander, juice and fish sauce. Simmer 3 to 4 minutes until vegetables are tender.
Season with sugar, extra juice and extra fish sauce. Stir basil through. Sprinkle extra basil leaves over and serve with rice.
Make double, freeze half without veggies, coriander and sauces. Add after reheating.
Photos: Rob Shaw/bauersyndication.com.au