Beef Thai Green Curry with homemade curry paste
750 g Scotch Beef PGI blade steak cut into thick strips
1 tsp black peppercorns
2 tsp coriander seeds
2 cm chunk root ginger, peeled and roughly chopped
4 medium green chillies, deseeded and chopped
3 tbsp coriander, leaves, stalks and root (if possible), roughly chopped
2 cloves garlic, roughly chopped
4 spring onions, trimmed and chopped
1 stick lemongrass, roughly chopped
2 tbsp vegetable oil
400 g can coconut milk
2 kaffir lime leaves, fresh or dried
1 large handful baby spinach leaves
1 small bunch basil leaves
2-3 tbsp coconut cream
Rice and lime wedges, to serve
- Grind the peppercorns and coriander seeds in a mortar and pestle or a spice grinder, until powdery. Add the ginger, chillies, coriander, garlic, spring onions and lemongrass and grind to a paste.
- Fry the paste in a deep pan with the vegetable oil for 3 or 4 minutes, add the coconut milk and lime leaves, mix well then simmer for about 10 minutes.
- Meanwhile brown the steak strips in a very little extra vegetable oil in a non-stick pan, in several batches.
- Add the browned meat to the simmering sauce and continue simmering for 5 to 8 minutes until tender, but don’t overcook.
- Add the spinach leaves, basil and fish sauce and allow the leaves to wilt.
- Check the seasoning and if you’d like more salt, add a little extra fish sauce, remove from the heat.
- Stir a couple of spoons of coconut cream through the sauce and serve the curry with rice and some lime wedges to squeeze over it.