Alice Ellwood - Southwest Regional Winner
Green Thai Minced Beef Curry
Preparation time: 30 minutes
Cooking time: 40 minutes
225g beef mince
For the Green Thai Curry Paste:
1-2 tbsp green curry paste made from:
1 shallot, peeled
1 inch piece fresh ginger, peeled
1 clove garlic, peeled
2 chillies (remove the seeds if you don’t want the paste too hot)
Handful of fresh coriander
1 stick of lemongrass
1 tsp cumin seeds
3 cardamom pods
1 tsp of shrimp paste
1 tbsp vegetable oil
1 onion (thinly sliced)
2 cloves of garlic, peeled and minced
100g of Thai fragrant rice
½ tbsp palm or brown sugar
2 tspfish sauce
1 small aubergine, peeled and cubed
280ml coconut milk
2 handfuls of fresh coriander
- To make the curry paste; put all the ingredients in a blender. Whizz together to form a paste.
- Meanwhile heat the oil in a pan and cook the onion and garlic for a few minutes until soft.
- Add the mince and continue to cook for 4-5minutes, stirring occasionally to prevent from sticking.
- Measure the rice and put into a saucepan with double the quantity of water, cover with a lid and turn on to a low heat so the rice can cook by the absorption method based on the packet instructions.
- Add 1 or 2 tablespoons of the green curry paste to the mince mixture and stir through, add the palm or brown sugar and the fish sauce too and stir again.
- Stir in the aubergine and allow to soften, and then add the coconut milk, stirring to prevent from sticking. Put serving plates into a warm oven.
- Cook for about 10 minutes until the meat and aubergine are cooked through and all the flavours have mixed together. Add a little water if the mixture becomes too dry.
- Put the cooked rice into a greased, lined ramekin dish. Press lightly and then turn over on to a warmed plate. Add a portion of the Thai green curry and decorate with coriander leaves. Serve immediately.