This a kinda-curry becasue it doesn't strictly follow a traditional thai curry paste recipe. It's a mish-mash of things that needed to be used up and not only did it taste of delicious Thai flavours, it also tasted of the satisfaction that none of these delicious ingredients would go to waste. You can make the curry paste ahead, it'll keep for up to three days in the fridge, it will also freeze well for up to three months.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
- YieldServes 2
For the curry paste
- 2 tbsp chopped coriander stalks
- 1 whole red chilli, deseaded
- 1/2 stick lemon grass
- 1 inch fresh root ginger, peeled
- 3 tbsp fresh thai basil, stalks included, roughly chopped
- 1 tbsp dark brown sugar
- 1 tbsp gluten free tamari (in place of soy sauce)
- 1 large garlic clove, crushed
- 2 tbsp crunchy peanut butter
- 2 tbsp vegetable oil
For the choy sum
- 1 bunch choy sum, roughly chopped
- 1 garlic clove, crushed
- 1 tsp nam pla fish sauce
- 3 tbsp water
- 1 tbsp olive oil
For the kinda-curry
- 2 beef sirloin steaks
- 1 can whole fat cococut milk (refrigerated)
- Rice of your choice to serve
Next cook your choy sum. put the oil and garlic into a cold wok (or large frying pan), turn your heat to medium and immediately add the choy sum, toss to coat in the oil and garlic. When the pan is hot and hissing, add the fish sauce and water and put a lid on. After two minutes, remove the lid and stir. Replace the lid for another two minutes, It will now be tender but not soft. Remove the choy sim from the pan and keep warm.
Add another tablespoon of oil to the hot wok and thrown in your beef. Cook, turning oftern until sealed on all sides and just cooked. Remove the beef from the wok and keep to one side.
Add another splash of oil to the wok and place all of your curry paste into the pan, you want to cook it out so that it doesn’t taste raw, stir frequently for two minutes. While you’re doing this, open your can of coconut milk and with an ordinary tablespoon, scoop the cocnut cream from the top and stir into the curry paste.
Add the beef back into the curry sauce and heat through for a minute. Serve with the choy sum and some jasmine rice.