300 ml (10 fl oz) 88% fat free coconut milk
2 tablespoons Thai red curry paste
1 stalk of lemongrass, sliced thinly
4 dried or fresh kaffir lime leaves
1 tablespoon fresh lime juice
1 tablespoon Thai fish sauce
450 g (1 lb) lean rump steak, trimmed of any fat and sliced thinly
225 g (8 oz) shallots
150 g (5 1/2 oz) carrots, sliced thinly
175 g (6 oz) sugar snap peas
175 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander
2 tablespoons Thai red curry paste
1 stalk of lemongrass, sliced thinly
4 dried or fresh kaffir lime leaves
1 tablespoon fresh lime juice
1 tablespoon Thai fish sauce
450 g (1 lb) lean rump steak, trimmed of any fat and sliced thinly
225 g (8 oz) shallots
150 g (5 1/2 oz) carrots, sliced thinly
175 g (6 oz) sugar snap peas
175 g (8 oz) cherry tomatoes, halved
3 tablespoons chopped fresh coriander
method
1. Place the coconut milk in a large saucepan with 300 ml (10 fl oz) of water Add the curry paste, lemongrass, kaffir lime leaves, lime juice and fish sauce, and bring to the boil. Boil rapidly for 2 minutes.
2. Add the steak and shallots to the pan, and simmer for 10 minutes. Add the carrots and sugar snap peas and cook for a further 10 minutes
3. Stir in the cherry tomatoes and chopped coriander and heat them through for 2 minutes. Serve the curry ladled into warmed bowls.
tip: Adding the meat to the boiling liquid is the traditional way curries are cooked in Thailand. You don't need to use any oil to fry and seal the meat, and with this method it becomes beautifully tender.
2. Add the steak and shallots to the pan, and simmer for 10 minutes. Add the carrots and sugar snap peas and cook for a further 10 minutes
3. Stir in the cherry tomatoes and chopped coriander and heat them through for 2 minutes. Serve the curry ladled into warmed bowls.
tip: Adding the meat to the boiling liquid is the traditional way curries are cooked in Thailand. You don't need to use any oil to fry and seal the meat, and with this method it becomes beautifully tender.
serving amount
serves 4
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