Crispy Coconut Crumb Beef with Rice & Vegetable Red Thai Curry
Recipe by Chef Kwanghi Chan.
Servings:
2
yield(s)
Prep Time:
15
mins
Cook Time:
15
mins
Total Time:
30
mins
Ingredients
-
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)
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.