Green Curry With Slow Cooked Beef

RECIPE: Serves 4

 

RICE
300g jasmine rice, cooked according to package instructions

PASTE

1 stalk lemongrass, cut into 1cm pieces

2 cloves of garlic, peeled

1 red chilli, roughly chopped with seeds

1 thumb-sized piece of ginger, peeled and cut into large slices

½ bunch cilantro, coarsely chopped

50ml rice wine vinegar

50ml vegetable oil

Place everything in a blender until smooth.

CURRY
1 large red onion, sliced

500g beef (breast or shoulder)cut into 1.5cm squares

fish sauce

3 teaspoon brown sugar

400ml coconut milk

6 kaffir leaves

2 stalks lemongrass, carved

juice of 2 limes

500g green beans, trimmed

3 carrots, cut into julienne

½ bunch cilantro, coarsely chopped

1 lime, cut into wedges

 

Fry the onions within a pan with olive oil until golden, gently fry the meat until crisp on all sides. Add the paste and cook for about 2 minutes. Add Fish sauce, brown sugar, coconut milk, Kaffir leaves, lemon grass and lime juice. Cook with the lid on at medium heat and simmer for at least 2 hours or until the meat is soft and tender. Perhaps it`s needed to put water through.

Season with fish sauce.

When the meat is already tender, add the beans and cook again with the lid on for about 20 minutes.

At the very end add the carrots, mix well and remove from heat.

Serve the curry with rice, give the remaining coriander over it and serve with the lime wedges.