Crispy Coconut Crumb Beef with Rice & Vegetable Red Thai Curry

Recipe by Chef Kwanghi Chan.
  • Difficulty: Medium
  • Category:
Servings: 2 yield(s)
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
  • 2 x 230 g sirloin or ribeye steaks
  • 1 tbsp Donegal Rapeseed Oil
  • 1 tbsp ginger and black garlic paste
  • 5/6 tbsp red curry paste
  • 800 ml coconut milk
  • 1 tbsp Panko crumbs
  • 1 tbsp desiccated coconut
  • kaffir lime leaves (ideally fresh)
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • handful of baby spinach
  • 1 onion (diced)
  • basil or coriander (plus extra to serve)
  • 1 red chilli (sliced)
  • thumb sized piece of ginger (grated)
  • 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.