Crispy Coconut Crumb Beef with Rice & Vegetable Red Thai Curry

  • Credit: Kwanghi Chan -


You will need

        •        2 x 230g Sirloin steaks or Ribeye

         •        1 tbsp Donegal rapeseed oil

         •        1 tbsp ginger & black garlic paste

         •        5-6 tbsp red curry paste

         •        800ml coconut milk

         •        1 tbsp Panko crumb

         •      1 tbsp Desiccated Coconut

         •        Kaffir lime leaves (ideally fresh)

         •        2 tbsp fish sauce

         •        1 tsp brown sugar

         •        hand-full baby spinach, diced onions

         •        ½ small pack Thai basil

         •        basil or coriander, plus extra to serve

         •        1 red chilli, sliced diagonally

         •        thumb-sized piece ginger, cut into matchsticks

         •        cooked jasmine rice, to serve



1. Heat the Donegal Rapeseed Oil in a large saucepan over a medium heat and fry the ginger and black garlic paste for 2 mins. Add the onions & then the curry paste, sizzle for a few secs, then pour in the coconut milk. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface add the lime leaves, and simmer for 5 mins add the spinach

2. Seasoning steak with salt & pepper and fry in a hot pan with a dash of oil, 3 mins each sides. And rest on a plate aside. Mix the toasted crumb and toasted coconut together in a bowl and place the steak in to coat the steak ready to cutting

3. Spoon the rice into bowl or plates and slice the beef on top, curry into four bowls and top with the chilli, ginger and a few extra basil leaves.

Rhonda Laird

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