So as I said I would, I am officially dragging out my blog’s birthday celebrations. As with any birthday dinner, you want something really special, and this is one truly special dish! Think two of the most awesome foods in the World (steak and Thai), put them together on a plate and you have a meal that you will remember for years to come!
For the carrot salad
- 2 small carrots – peeled and finely sliced (I find a peeler is best for this)
- 1/6th cucumber – seeds discarded and very finely sliced
- 1 stalk celery – really finely sliced
- Handful coriander – finely chopped
- 1 tbsp sesame oil
- ½ tbsp. rice wine vinegar
- Pinch sugar
- Pinch salt
For the curry paste
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1 tsp cordamon pods – seeds removed and shells discarded
- 1 tsp pink peppercorns
- ½ star anise
- 1 onion – finely chopped
- 4 garlic cloves – peeled and sliced
- Thumbsize piece of ginger – peeled and sliced
- 1 lemongrass – topped and tailed and roughly chopped
- 2 chillis – deseeded and roughly chopped
- Rind and juice 1 lime
- 1 tbsp oil
For the omelette
- 3 eggs
- Salt and pepper
- 1 spring mint – finely chopped
- Handful fresh coriander – finely chopped
- Splash oil
For the Massaman rice
- 200g brown rice – cooked according to the pack instructions and cooled
- 1 vegetable stock cube – put into the water with the rice when cooked.
- 1 tbsp oil – for frying
- Selection of stir fry vegetables – I used mini corn, mange tout and tenderstem broccoli
- 1 red chilli – finely sliced
- 1 white onion – finely sliced
- 3 small spring onions –roughly sliced
- Handful coriander – chopped
- Juice 1 lime
- Handful crushed peanuts
For the Steak
- 2 steaks – at room temperature
- Salt and pepper
- A little oil
Mix up all the ingredients for the carrot salad and chill until ready to serve.
To make the massaman paste, heat the oil in a frying pan and gently fry the onion, chilli and garlic to soften.
Add the cardamom seeds, peppercorns and star anise to the pan and fry for a few minutes to toast.
Place the cooked ingredients with the dry ingredients into a blender and whiz into a paste.
Whisk together the egg with the herbs and the salt and pepper.
Heat a large frying pan with a little oil and pour the beaten egg mixture into it.
Give it a good swirl to cover the pan and leave on a low heat until cooked through.
Remove from the pan and slice up into strips – these will be mixed into your rice later.
To make your rice – heat a wok or a large frying pan with the oil and fry the onions, chilli and the vegetables.
Add the paste to the pan and fry off for a few minutes
Add the rice and to the pan and give it a good stir.
Heat through for a few minutes and then stir in the omelette, the lime juice and most of the coriander
While the rice is cooking, heat a griddle pan to a medium to high temperature.
Rub the steak in the oil and the seasoning and fry for a minute on each side for 3-4 minutes, depending on how you like your steak cooked.
Once your steak is cooked, leave fest for 2 minutes while you plate up your rice and salad.
Top with the steak, peanuts and remaining coriander and enjoy!