beef Thai red curry

Step 1/10

• ¼ ginger
• 2 garlic
• 2 Thai chilis
• 1 lemongrass
• 2 shallots

prep the base of your dish by mincing ginger and garlic, slicing the shallots, scoring the lemongrass.

Step 2/10

sauté in vegetable or coconut oil till slightly golden.

Step 3/10

• 1 Makrut lime leaf

I like to score my lemongrass to get the maximum flavour out, you can cut 'X' shapes onto it without cuting all the way through. don't forget to add your Kafir lime leaf!

Step 4/10

• 300 g rib eye steaks

slice and sauté your beef separately, the key is to have a high heat and hot oil so that the meat fries and not boils, this will make a big difference in the texture of the meat.

Step 5/10

• 2 tbsp Thai red curry paste

add your red curry paste, the more you add the Spicer the dish will be, this spice paste is bursting with flavour and heat.

Step 6/10

cook the paste in the pan for a few minutes to help bring out the flavours of the curry.

Step 7/10

• 250 ml coconut milk

pour in your can of coconut milk and stir. cook for another 4 minutes.

Step 8/10

• 1 tsp fish sauce

taste your sauce, add a dash of fish sauce and season with salt and pepper.

Step 9/10

• 4 Thai basil
• 4 cilantro

assemble your dish by adding the beef to the sauce and adding the Thai basil and coriander.

Step 10/10

• 1 tbsp sesame seed
• 1 basmati rice

serve hot with simple steamed basmati rice, finish with toasted sesame seeds.

Enjoy your meal!