Braised Red Thai Curry Beef Casserole with Rice & Steamed Broccoli
Recipe by Chef Kwanghi Chan.
  • Difficulty: Medium
  • Category:
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Ingredients
  • 2 x 230 g braising beef (from your local butcher)
  • 1 tbsp Donegal Rapeseed Oil
  • 1 tbsp ginger and black garlic paste ((Chan Chan products))
  • 1.5 pint beef stock
  • 5 - 6 tbsp red curry paste
  • 2 tbsp light soy sauce
  • 800 ml coconut milk
  • 1 tbsp desiccated coconut
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • handful baby spinach
  • 1 onion (diced)
  • 1/2 pack thai basil
  • basil or coriander (plus extra to serve)
  • 1 red chilli (sliced)
  • thumb sized piece of ginger (cut into matchsticks)
  • cooked jasmine rice (to serve)
Instructions
  1. Heat the oil in a large saucepan over a medium heat and fry the ginger and black garlic paste for 2 mins.
  2. Add the diced beef, onions & then the curry paste, sizzle for a few seconds, then pour in stock and bring to the boil. Reduce to a simmer and place in an oven at 180°C for 35 minutes until the beef is tender.
  3. Stir in a little of the stock if needed, add the lime leaves and simmer for 5 minutes. Add the spinach, coconut milk and bring to the boil. Season with a dash of soy sauce if needed.
  4. Cut steamed broccoli to size to fit in the steamer and steam for 4 minutes until tender but still have a bite on the stem. Take out and drizzle in a light soy sauce dressing.
  5. Spoon the rice into a bowl or plates and spoon the beef curry on top into four separate bowls and top with the steamed broccoli, chilli, ginger and a few extra Thai basil leaves.