Thai-Style Beef Curry with Vegetables

Description

(serves 6-8)

Photo: Ross Giblin "The Dominion Post"

INGREDIENTS

100g (1) carrot (peeled, cut in half lengthwise and sliced on angle into 3mm thick slices)

115g (1) zucchini (cut in half lengthwise and sliced on angle)

150g (1) red pepper (quartered, deseeded and sliced into 3mm thick slices)

1 tsp table salt

60ml (1/4 cup) sesame oil

1kg beef chuck steak (cut into 2cm dice)

30g (2 tbsp) red curry paste

1 litre (4 cups) coconut cream

210ml water

1 red chilli (deseeded if you wish and finely chopped)

60ml (1/4 cup) fish sauce

12g (2 tsp) palm sugar (or if not available, brown sugar)

30g (2 tbsp) green peppercorns

1 tbsp finely shredded kaffir lime leaves (or

if unavailable lime or lemon zest)

2 tbsp roughly chopped coriander (or basil or

mint or all three}

Steamed Jasmine Rice

METHOD

· Place a pot of water onto a high heat and bring to the boil. Add carrot, zucchini and red pepper with salt and cook for 1-2 minutes till vegetables are al dente {firm to the tooth, soft to the bite}. Drain into a colander and cool quickly in a bowl of iced water.

· Pour oil into a saucepan set over medium heat. Add beef in batches and sear till browned on all sides.

· Remove beef with any liquid from saucepan and reserve.

· Lower heat and return saucepan to heat. Add curry paste and stir over gentle heat for a few minutes.

· Add coconut cream and water, increase heat to medium and gently bring to the boil.

· Add chilli, fish sauce and palm sugar and stir till palm sugar is dissolved.

· Add beef and beef juices back into saucepan and add peppercorns and kaffir lime leaves. Cover saucepan, lower heat and simmer for 1 to 1 + 1/2 hours or till beef is tender. Remove lid and simmer a further 20 minutes till sauce has reduced and slightly thickened. Proceed to serve, or cool and refrigerate till required.

· To Serve: Reheat vegetables in microwave. Add coriander, basil or mint to curry. Serve curry with vegetables and rice.