Thai Green Beef Curry with Crispy Coconut Pancakes
凯小莉在此
用料
| MAIN | |
| beef sirloin - sliced into strips | 600g |
| vegetable oil | 1 tbsp |
| green curry paste | 4 tbsp |
| large spring onions - finely sliced | 2 |
| coconut milk | 600ml |
| coconut cream | 100ml |
| large courgettes - cut on the diagonal into 1cm - thick slices | 4 |
| fish sauce | 1 tbsp |
| brown sugar | 4 tbsp |
| green chilli - thinly sliced | 1 |
| tender-stem broccoli | 150g |
| mange tout | 150g |
| finely chopped coriander | 2 tbsp |
| Salt and pepper to season | |
| COCONUT PANCAKES | |
| coconut milk | 200ml |
| water | 3 tbsp |
| rice flour | 100g |
| fish sauce | 1 tbsp |
| finely chopped coriander | 1 tbsp |
| desiccated coconut | 2 tbsp |
| small spring onions - finely sliced | 3 |
| small red chilli - finely sliced | 1 |
| garlic cloves - minced | 4 |
| Vegetable oil for frying |
Thai Green Beef Curry with Crispy Coconut Pancakes的做法
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Season the beef strips with a pinch of salt and freshly ground black pepper.
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Heat 1 tablespoon of vegetable oil in the Oval Casserole over a low to medium heat on the hob. When the oil is hot, sauté the beef until the meat is lightly browned.
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Stir in the curry paste with the spring onions and cook until fragrant.
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Add the coconut milk, coconut cream and courgettes, and bring the contents to a simmer, increasing the heat if necessary. Once a simmer is achieved, reduce the heat and cook uncovered for 15 minutes.
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Add the fish sauce, brown sugar, chilli, broccoli and mange tout, and simmer for a further 10 minutes. Season to taste and then stir in the coriander.
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To make the pancakes, preheat a frying pan over medium heat.
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Combine the coconut milk, water and rice flour in a large bowl, creating a thick batter that can easily drop off a spoon.
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Add the fish sauce, coriander, desiccated coconut, spring onions, chilli and garlic. Season with salt and freshly ground black pepper and mix well.
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Shallow-fry each pancake in a bit of vegetable oil until the underside is a pale golden brown. Flip and continue frying until golden. Remove from the pan and drain on a paper towel while you fry the remaining pancakes.
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Serve the curry with the coconut pancakes on the side.
