Wild Ginger beef curry – by Jim Han Lock
INGREDIENTS
(serves four)
250ml coconut cream
3tbs curry paste (see below)
2tbs palm or soft dark brown sugar
400g flank steak, thinly sliced
2 kaffir lime leaves, torn into pieces
2tbs fish sauce
Small handful basil leaves For the curry paste
4 shallots sliced
1 lemon grass stalk, minced
6 garlic cloves, minced
2tsp galangal, minced
1tsp coriander seed
1/2tsp cumin seed
5 dried red chillies, chopped
2tsp kaffir lime zest
1tsp shrimp paste (roasted)
2tbs peanuts, ground
METHOD
First make the curry paste by placing all the ingredients in a food processor and blending to a thick paste.
Place the coconut cream in a wok and stir-fry until oil forms on the surface of the coconut. Add three tablespoons of curry paste to the coconut cream and stir-fry until the aroma of the spice is released and the shallot is cooked through.
Add the sugar to taste and then add the beef kaffir lime leaves and fish sauce and stir-fry in the sauce for six to eight minutes. The sauce will be salty sweet and hot.
Just before serving add the basil leaves and serve at once with plenty of hot plain rice.
Jim Han Lock
