Directions
- 1Chop the shallot, ginger and red chilli. Slice the garlic. Trim the ends of the green beans. Cut the beef into bite-sized pieces.
- 2In a pan, add the shallots with some salt and sauté for a moment. Then add the garlic and beef.
- 3Stir in the Thai red curry paste and cook until fragrant.
- 4Pour in 200ml of coconut milk and let it reduce. Add lime leaves.
- 5Once reduced, add the remaining coconut milk and chicken stock.
- 6Toss in the green beans, ginger and red chilli.
- 7Cover with a lid and let it simmer for 10 minutes.
- 8Remove the lid and stir in lime juice, palm sugar, fish sauce and tamarind.
- 9Finish with fresh basil and serve with jasmine rice.
Ingredients
- 1 shallot
- 4 garlic cloves
- 1 thumb ginger
- 1 red chilli
- 6 lime leaves
- 250 g green beans
- 250 g beef
- 200 ml coconut milk
- 250 g chicken stock
- 2 tbsp Thai red curry paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tsp tamarind
- 1 lime
- 1 handful basil
- 1 pinch salt
- 1 cup jasmine rice
Equipment
panknifechopping boardgrater
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