Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Beef
Recipe By: Martin Boetz
Red curry of beef with green peppercorns, wild ginger and holy basil
Ingredients
- 150 gm coconut oil
- 1 kg boneless Angus beef short rib, cut into 4cm pieces
- 500 ml (2 cups) chicken stock, brought to the simmer
- 300 ml coconut cream, brought to the simmer
- 50 ml fish sauce, or to taste
- 1 tbsp shaved light palm sugar, or to taste
- 1 tbsp wild ginger (see note)
- 3 kaffir lime leaves, torn
- 1 long red chilli, seeds removed, thinly sliced
- 1 stalk fresh green peppercorns
- ½ cup each (firmly packed) holy basil and Thai basil leaves
- To serve: steamed jasmine rice, and kaffir lime leaf and long red chilli, each cut into julienne
- ----------------------------------------------
- RED CURRY PASTE
- ----------------------------------------------
- 1 Spanish onion, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 4 coriander roots, scraped and cleaned
- 20 gm (4cm piece) galangal, thinly sliced
- 50 gm smoked trout, coarsely flaked
- 10 long dried red chillies, seeds removed, soaked in warm water for 15 minutes, drained
- 1 lemongrass stalk, white part only, thinly sliced
- 1 tsp dried shrimp, soaked in warm water for 15 minutes, drained
- 1 tbsp roasted shrimp paste
- 1 tbsp white peppercorns, coarsely ground
- ----------------------------------------------
- CUCUMBER RELISH
- ----------------------------------------------
- 200 ml rice vinegar
- 150 gm caster sugar
- 2 coriander roots, scraped and cleaned
- 1 pickled garlic head (see note)
- 1 Lebanese cucumber, diced
- 23 gm (5cm) piece of ginger, cut into julienne
- 1 red shallot, thinly sliced
- ½ long red chilli, seeds removed, cut into julienne
- ½ cup (loosely packed) coriander leaves
Get the App
Directions
- For red curry paste, pound onion, garlic, coriander roots and galangal in a large mortar and pestle to a coarse paste, then transfer to a food processor. Pound remaining ingredients (except peppercorns) with 1 tbsp sea salt to a coarse paste, then add to processor and process to a smooth paste, stir through pepper. Makes 250ml.
- For cucumber relish, combine vinegar, sugar, coriander root and garlic in a small saucepan, bring to the boil, remove from heat, strain and cool to room temperature. Combine cucumber, ginger, shallot, chilli and coriander leaves in a bowl, add vinegar mixture and set aside. Makes about 300ml.
- Melt coconut oil in a large saucepan over low-medium heat, add curry paste and 1 tsp sea salt, stir until fragrant and roasted (10-15 minutes). add beef, cook until sealed (2-3 minutes). Add stock and coconut cream, cook until fragrant (2-3 minutes). Season to taste with fish sauce and palm sugar, cook over low heat until meat is tender (2½-3 hours), adding more stock if necessary. Add wild ginger, lime leaves, chilli and peppercorns and season to taste – it should be hot, salty and sweet. Add basil, simmer for 5 minutes, then serve scattered with kaffir lime and chilli, with steamed rice and cucumber relish to the side.
Chrome Extension
