Thai Steak and Tenderstem Curry

I’ll let you in on a little secret….. I miss the South West! Surry is just busy and expensive and after a year of being here we’re still yet to find a local and decent market, fish mongers, butchers or green grocers. In Bristol there were plenty; we had the awesome ‘Dig-In’ just a walk down the road, that had the most amazing choice and for value fruit and veg (if you live in Bristol you have to look it up!), a great fish mongers and cheese stall up the road and on a Sunday they had the bargain busting St Phillips market; with so much choice of fruit & veg, cheese and meat meat meat! We could pick up 2 chickens for a fiver, 5 lamb shanks for a tenner and several kg of steak for a few quid, and the steak was goooooood! We haven’t had a good bit of steak in a long time, the steak used in this recipe was just cheapo frying steak from the supermarket and therefore couldn’t be treated as steak should be (in its purest form and served with chips), and so I needed to add it to a dish that would bring out some flavour and glory – and this recipe did just that. Thai flavours are one of my favourite and liven up some of the cheaper cuts of meat – so this was not only one super tasty meal but was also great for a budget too!

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Serves 2-3

For the Curry Paste

  • 2 red chilli’s de-seeded and roughly chopped
  • 2 stalks lemon grass – trimmed and roughly chopped
  • 2 limes – juice of both and zest of 1
  • Thumbsize piece ginger – peeled and roughly chopped
  • 3 cloves garlic – peeled and crushed
  • 1 large shallot – peeled and roughly chopped
  • 2 tsp cumin
  • 3 tsp ground coriander
  • 2 heaped tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2 tsp soft brown sugar
  • 3 tbsp fish sauce
  • 3 tbsp tomato ketchup

For the Curry

  • 2 x frying steaks
  • Handful Tenderstem broccoli – any chunky pieced sliced in half
  • Handful mini corn – sliced
  • Handful Mange tout
  • 400ml tin light coconut milk
  • Salt and pepper
  • Rice and lime wedges to serve

Blend together all the ingredients to form the paste

Cover the steaks in the curry paste and marinade for at least half an hour

Remove the steaks from the marinade, scraping most of it off to use in your sauce

Heat a wok or large frying pan and fry the curry paste for 2 minutes, stirring so as not to burn it.

Add the veg and the coconut milk and simmer for 10 minutes. Season to your taste.

Heat a griddle pan to a high temperature and fry the steaks for 1-2 minutes on each size (depending on the thickness).

Remove the steaks and rest for a minute before slicing.

Plate up your rice and top with the steaks and the sauce – serve with a squeeze of lime if required


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