Thai Green Curry of BeefServes: 4
Ingredients:2 tbsp Thai green curry paste
2 garlic cloves, quartered
2 tsp ginger purée
2 birds' eye chillies, sliced
1 medium onion, quartered
1 stick of lemongrass, outer layer removed and cores chopped
375g rump steak, sliced very thinly
1 tbsp sunflower oil
5 tbsp fresh coriander (cilantro), finely chopped
Method:Combine the curry paste, garlic, ginger, chilli, onion and lemongrass in a blender or food processor and process for 10 seconds, or until you have a chunky paste.
Add the beef to a bowl with the oil then stir in the blended paste. Mix well to combine then set aside to marinate for at least 30 minutes (90 minutes would be even better).
Place a wok over low heat, add the beef and its marinade then increase the heat and stir in the coconut milk.
Cook the mixture for 10 minutes, stirring constantly. Add the coriander and cook for 30 seconds. Serve hot, accompanied by boiled Thai Jasmine rice.
This is the largest collection of traditional and modern Curry and Curry-associated recipes ever assembled. With over 780 Curry recipes divided into all the classic dish types.
You get chapters on: Starters; Meat-based curries; Chicken curries; Fish curries; Vegetarian curries, Accompaniments; Desserts; Breads; Snacks and Savouries; Drinks; Relishes and Pickles; Diwali Recipes; Spice Blends; Historic Curries, South Asian Curries, Southeast Asian Curries, East Asian Curries, African Curries and Caribbean Curries.
No only are traditional curries from the Indian sub-Continent and historic Anglo-Indian curries represented, but you get a global view of curry and how the dishes have been modified and adapted as they have moved across the globe..
The book finishes with Restaurant-style curry recipes and British adaptations of Curries. Note, the book has been updated with a new chapter on Diwali recipes, additional recipes in every chapter and Cape Malay curries added to the South African section.
Every classic and traditional curry type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.