(You can get cast iron oven safe individual dishes like mine here).
Fancy a smashing curry to warm the chilliest of cockles? This is the most warming, comforting Thai curry I have ever tasted, and I’m sure you’ll enjoy it as much as we did. It has the huge advantage of being ready in almost no time at all – using thin strips of good quality beef means that the curry doesn’t need slow cooking; in fact, this one is almost as fast as a stir fry!
The curry is essentially a mixture of all of my favourite spices, mixed together and mellowed with coconut milk. There is a little heat, but it is gentle rather than burning.
This would be best served with a veggie side dish – some spinach, simply wilted, would be perfect. It’s also important to make sure you have plenty of rice (Thai jasmine rice is best) to soak up the lovely, creamy sauce. Mmmm!
Try this if you’re a curry fan – I’m sure you’ll love it.
This takes 15 minutes to cook, and will serve 2-3.
Beef Penang Curry
3 cloves garlic
1 red chilli
1 thumb sized piece of galangal
1 tbsp soy sauce
1 tbsp fish sauce
4 tbsps tomato puree
3 kaffir lime leaves
1 tsp paprika
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
1/2 tsp ground tumeric
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tbsp ground nut oil
45og steak, sliced thinly
400ml coconut milk
A few basil leaves
Thai jasmine rice, cooked, to serve
1. To make your curry paste, finely chop the shallots, garlic, chilli and galangal. Place into a bowl, and add the soy sauce, fish sauce, tomato puree, lime leaves, paprika, cumin, coriander, tumeric, nutmeg, cinnamon and cloves. Mix well to combine.
2. Heat the groundnut oil in a large saucepan. When it is hot, add the steak and brown for 1-2 minutes. Add the curry paste and mix together. Heat for another 2 minutes, stirring often.
3. Add the coconut milk and bring to a simmer. Ladle into bowls and squeeze over lime juice and tear over a few leaves of basil. Believe it or not, it’s ready!