Thursday, January 22, 2009

Thai Beef Stew

1 Tbs vegetable oil
2 tbsp thai curry paste of your choice
2 Tbs tomato paste
Grated rind of one lemon
2cm ginger, grated
500g steak, sliced strips
3 carrots, peeled and sliced
1 x 400ml tin lite coconut milk
2 Tbs fish sauce
2 Tbs chopped parsley or basil
2 finely sliced spring onions

In a large, heavy-bottomed pot, heat the oil over a medium heat and fry the curry paste, tomato paste, lemon rind and ginger for 1 minute. Add steak, carrots, coconut milk and fish sauce. Cover and simmer on lowest heat for about one-and-a-half hours, or until tender. Mix in parsley or basil and spring onions. Reserve some in the fridge for garnish when you serve. Dish up with basmati rice and a simple green leaf salad sporting some peppery leave like rocket.

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