Simply Beef and Lamb

Alice Ellwood - Southwest Regional Winner

Alice Ellwood

 

Green Thai Minced Beef Curry

Serves 2
Preparation time: 30 minutes
Cooking time: 40 minutes

Ingredients:

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
Ground peppercorns
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 

Method:

  1. To make the curry paste; put all the ingredients in a blender. Whizz together to form a paste.
  2. Meanwhile heat the oil in a pan and cook the onion and garlic for a few minutes until soft.
  3. Add the mince and continue to cook for 4-5minutes, stirring occasionally to prevent from sticking.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.