Thai beef rice paper rolls with a creamy curry satay

Name: Thai beef rice paper rolls with a creamy curry satay
Cuisine: Indian
Ingredients: 1 thumb-sized piece ginger, roughly chopped; 3 cloves garlic, peeled; 0.25 medium small brown onion, peeled & roughly chopped; 2 mild red chillies, stem removed & roughly chopped; 1 stalk lemongrass, outer layer removed & roughly chopped; 1 large Makrut lime leaf; 2 tsp Thai red curry paste or Tom Yum paste; 0.5 cup roasted unsalted peanuts; 0.5 cup Kara full-fat coconut milk; 3 Tbsp soft brown sugar, lightly packed; 2 Tbsp light soy sauce; 2 Tbsp fish sauce; 1 Tbsp tamarind paste; 1 Tbsp smooth peanut butter; 3 Tbsp freshly squeezed lime or lemon juice; 3 Tbsp fish sauce; 3 Tbsp brown sugar; 500 g beef, pork or chicken mince; 3 cloves garlic, minced; 1 Markut lime leaf, very finely chopped; 0.5 stalk lemongrass, outer layer removed & very finely chopped; 0.5 tsp chilli flakes; 1.5 Tbsp light soy sauce; 1 Tbsp Lee Kum Kee hoisin sauce; 0.5 lime juice; 16 sheets rice paper; 1 small telegraph cucumber, sliced into matchsticks; 1 recipe Pickled carrots; 1 large handful fresh mint leaves; 1 large handful Vietnamese mint leaves

Serves 1

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Thai beef rice paper rolls with a creamy curry satay

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Serves 1

Directions

1Start with the satay sauce, which is made from scratch with lemongrass, ginger, garlic, peanuts and coconut milk.
2Cook and blend all satay sauce ingredients in the Panasonic cooking blender.
3Prepare the beef filling with lime, fish sauce and tamarind.
4Wrap the beef filling with herbs, cucumber and quick pickled carrot in rice paper sheets.
5Quickly pan-fry the rice paper rolls until they turn crisp and bubbly.

Ingredients

1 thumb-sized piece ginger, roughly chopped
3 cloves garlic, peeled
0.25 medium small brown onion, peeled & roughly chopped
2 mild red chillies, stem removed & roughly chopped
1 stalk lemongrass, outer layer removed & roughly chopped
1 large Makrut lime leaf
2 tsp Thai red curry paste or Tom Yum paste
0.5 cup roasted unsalted peanuts
0.5 cup Kara full-fat coconut milk
3 Tbsp soft brown sugar, lightly packed
2 Tbsp light soy sauce
2 Tbsp fish sauce
1 Tbsp tamarind paste
1 Tbsp smooth peanut butter
3 Tbsp freshly squeezed lime or lemon juice
3 Tbsp fish sauce
3 Tbsp brown sugar
500 g beef, pork or chicken mince
3 cloves garlic, minced
1 Markut lime leaf, very finely chopped
0.5 stalk lemongrass, outer layer removed & very finely chopped
0.5 tsp chilli flakes
1.5 Tbsp light soy sauce
1 Tbsp Lee Kum Kee hoisin sauce
0.5 lime juice
16 sheets rice paper
1 small telegraph cucumber, sliced into matchsticks
1 recipe Pickled carrots
1 large handful fresh mint leaves
1 large handful Vietnamese mint leaves
0.33 cup roasted unsalted peanuts
Chopped red chillies
chopped mint
toasted sesame seeds

Equipment

Panasonic cooking blenderpan

Tips

The satay is made in a cooking blender that cooks and blends in one go for a smooth, fragrant sauce.
The rice paper rolls are quickly pan-fried to turn crisp and bubbly.
Pickled carrots are mentioned as a tip.

Thai beef rice paper rolls with a creamy curry satay

Thai beef rice paper rolls with a creamy curry satay

Directions

Ingredients

Equipment

Tips

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Thai beef rice paper rolls with a creamy curry satay

Thai beef rice paper rolls with a creamy curry satay

Directions

Ingredients

Equipment

Tips

Related recipes

Coronation Chicken

Immunity Drink

Paneer

Bihari Gosht Handi

Homemade Chai Concentrate

Chicken Barra

Tandoori Mutton Chops

Sheet Pan Beef Kefta Wraps

Easy Chicken Tikka Masala

Chai

80/20 Hainanese Chicken and Rice (One Pot version)

Super Easy Hyderabadi Chicken