Crispy Coconut Crumb Beef with Rice & Vegetable Red Thai Curry

Yields: 2 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

Recipe by Chef Kwanghi Chan.


0/16 Ingredients


0/3 Instructions
  • 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
  • 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
  • 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.

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