Thai Red Beef Curry

Serves 4

Ingredients

500 g rump steak
1/2 cup/125 mL vegetable oil
1 cup/250 mL coconut milk
2 1/2 tablespoons fish sauce
1 teaspoon lemon rind strips
15 fresh mint leaves, torn coarsely
10 fresh coriander leaves, torn coarsely
10 fresh basil leaves, torn coarsely

Red Pepper Paste
1 red pepper, diced
1 onion, diced
5 cloves garlic, crushed
1 fresh red chilli, seeded and chopped
3/4 teaspoon shrimp paste (optional)

Method

1 Using a very sharp knife, cut steak across the grain into paper-thin strips.

2 To make paste, place red pepper, onion, garlic, chilli and shrimp paste (if using) in a food processor or blender and process to make a paste. Add 1 tablespoon water if necessary.

3 Heat oil in a wok or frying pan over a medium heat. Add prepared paste. Stir-fry for 7-8 minutes or until paste becomes dark and separates from the oil.

4 Add beef. Stir-fry for 2 minutes. Stir in coconut milk, fish sauce and lemon rind. Bring to simmering and simmer for 5 minutes or until meat is cooked. Stir in mint, coriander and basil.

5 Serve with noodles, rice, or even on its own. Garnish with coriander.

Tip: Fish sauce is available from Oriental food shops and usually large supermarkets chains or you can replace it with a mixture of 1 tablespoon soy sauce, 1 tablespoon water and 1/4 teaspoon sugar. 

The shrimp paste used in this recipe is a pungent ingredient available from Oriental food shops and specialist supermarkets. It is made by pounding dried salted shrimp to a paste. Don't be put off by its pungent smell, as it will relax when cooked with other ingredients.