A delicious Thai curry that’s similar to the better-known red curry, but with a thicker, richer sauce
Ingredients
- For the paste
-
- 1 large
shallot, roughly chopped - 3cm/1.2 in piece
galangal, peeled and roughly chopped - 2
bird’s-eye chillies, seeds removed, roughly chopped - 3
garlic cloves - 2 kaffir
lime leaves, roughly chopped - 1 tbsp
soy sauce - 2 tbsp
fish sauce - 1 tsp shrimp paste (
blachan) - 4 tbsp
tomato purée - 1 tbsp
paprika - 1 tbsp ground
cumin - 1 tbsp ground coriander
- ½ tsp ground
cinnamon - ½ tsp
turmeric - ¼ tsp ground
nutmeg - ¼ tsp ground
cloves
- 1 large
- For the curry
-
- 1 tbsp groundnut oil
- 250g/9oz
beef fillet, sliced thinly - 400ml/14fl oz
coconut milk - 1-2 tbsp
fish sauce - 1
lime, juice only - small handful
Thai basil leaves, roughly torn
- To serve
-
- 300g/11oz Thai jasmine
rice, steamed
- 300g/11oz Thai jasmine
Preparation method
-
For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.
-
For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.
-
Add fish sauce and lime juice to the curry, to taste.
-
Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice.
Required techniques
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2-4
