The Best Beef Rendang

The Best Beef Rendang

A rich and tender coconut beef stew which is explosively flavoursome – it will definitely win you over!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45  minutes

Ingredients

For the curry paste

5 shallots, roughly chopped

1 inch fresh ginger, peeled and roughly chopped

1 tbsp galangal

5 garlic cloves, peeled and roughly chopped

3 lemongrass, outer layer removed and roughly chopped

8 dry chillies, soaked in water and roughly chopped

1 tsp turmeric

For the Curry

2 tbsp vegetable oil

1 cinnamon stick, broken in half

3 star anise

3 cardamom pods, crushed with the back of a spoon

3 cloves

750g braising steak, cut into 2cm cubes

400ml coconut milk

2 tsp tamarind puree

6 kaffir leaves

Zest of a lime1 tbsp sugar or palm sugar

Salt to taste

50g desiccated coconut flakes

Basmati rice to serve, cooked as packet instructions

Small bunch of fresh coriander, chopped

Method

1.    Place all of the curry paste ingredients into a food processor and blend until you have a smooth puree.

2.    Heat a large frying pan and add the oil.  Add the curry paste and fry for 1-2 minutes until the paste in darker in colour and very aromatic.

3.    Add the cinnamon, star anise, cardamom pods and cloves and cook for a further minute and then add the braising steak.

4.    Fry the meat in the paste until browned all over and then pour in the coconut milk and tamarind, simmer and then add the kaffir leaves, lime zest and sugar.  Season with salt and simmer for 1 – 1 ½ hours, stirring frequently.  When ready the meat should be very tender and the sauce very rich.

5.    Meanwhile in a dry pan toast the coconut flakes until they are deep brown in colour.  Blend to a powder in either a food processor or pestle and mortar.  When the curry is ready stir in the coconut and mix through.

6.    Serve with basmati rice and a sprinkling of fresh coriander.

Thai Fishcakes with Cucumber Dipping Sauce

Thai Fishcakes with Cucumber Dipping Sauce

Hot, spicy and wonderfully moreish - these delicious fish cakes make a fabulous first course, especially if the rest of the meal has a spicy theme.

Makes 6-8

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients

For the curry paste:

4-6 green chillies, de-seeded and roughly chopped

2 shallots, roughly chopped

5cm/2in of fresh ginger, peeled and grated

2 garlic cloves, crushed

Small bunch of fresh coriander

2 lemongrass stalks, chopped

1 lime, grated zest & juice

8 kaffir leaves, torn into pieces

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black peppercorns, crushed

2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil

For the fish cakes:

2 tbsp Thai Green Curry Paste

1 free range egg

300g white fish, skin removed, cut into chunks

2 tbsp fish sauce

1 tsp sugar

2 tbsp cornflour

3 kaffir lime leaves, thinly sliced

1 tbsp fresh coriander, chopped

10 green beans, finely chopped

Flour, for dusting

Vegetable oil for deep frying

For the Dipping Sauce:

60ml water

75ml rice vinegar

50g sugar

1 garlic clove, finely chopped

1 cucumber, peeled and finely chopped

4 shallots, finely chopped

1 tbsp chopped fresh ginger

Watercress, to serve

Method

1.    To make the curry paste, Place all the ingredients into a food processor and blitz to a paste.  You can use the paste straight away or store in a jar in the fridge for up to 3 weeks.

2.    For the dipping sauce, put the water, vinegar and sugar into a pan and place over a medium heat, bring to the boil.  Stir until the sugar had dissolved, remove from the heat and allow to cool.

3.    When cool add the garlic, cucumber, shallots and ginger.  Mix together then pour into a serving bowl.

4.    Put 2 tbsp of curry paste, egg and fish into a food processor and pulse until smooth.  Place the fish mixture into a bowl and mix in the fish sauce, sugar, cornflour, lime leaves, coriander and green beans. 

5.    Mould the mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you should be able to make 6-8.

6.    Half fill a deep heavy based pan with the oil, test the oil is ready by dropping in a breadcrumb – it is ready when it sizzles and turns brown.  Add the fishcakes in batches and fry for 3-4 minutes until crisp and golden brown.  Remove from the oil with a slotted spoon and drain on kitchen paper.

7.    To serve, place the watercress on a large serving plate and top with the fishcakes.  Serve the dipping sauce alongside.

Thai Green Chicken Curry

Thai Green Chicken Curry

This curry is incredibly easy to make and will suit all tastes as you can make it as sweet or as spicy as you want... This Thai Green Curry has to be one of the best I have ever made.

Serves 4

Prep time:  20 minutes

Cooking time: 35 minutes

Ingredients

For the Thai green curry paste

4-6 green chillies, de-seeded and roughly chopped

2 shallots, roughly chopped

5cm of fresh ginger, peeled and grated

2 garlic cloves, crushed

Small bunch of fresh coriander

2 lemongrass stalks, chopped

1 lime, grated zest & juice

8 kaffir leaves, torn into pieces

1 tbsp coriander seeds, crushed

1 tsp ground cumin

1 tsp black peppercorns, crushed

2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil

For the curry

1 tbsp vegetable oil

1 tbsp soft dark brown sugar

750g skinless, boneless chicken, cut into chunks (use breast or thighs)

6-8 kaffir leaves, torn into pieces

400ml coconut milk
400g green beans, trimmed & cut into 5cm pieces

Good splash of Thai fish sauce or light soy sauce

Small handful of coriander, roughly chopped

1 lime, juice only

Thai jasmine rice, to serve, cook as per packet instructions

Method

1.    For the curry paste, place all the ingredients into a food processor and blitz to a paste.  You can use the paste straight away or store in a jar in the fridge for 3 weeks (for this recipe you only require 2 tbsp of paste).  

2.    Heat the oil in a wok or large frying pan.  Add 2 tbsp green curry paste and sugar, cook on a high heat for about a minute, stirring continuously.  Reduce the heat and stir in the chicken and lime leaves until coated in the paste.  Add the coconut milk, fish sauce and bring to a simmer.  Cook for 25-30 minutes until thickened slightly. 

3.    Stir in the coriander and lime juice.  For the last 3-4 minutes add the beans until tender. Taste for seasoning - add more fish sauce if needed.

4.    Leave the curry to rest for a few minutes so the sauce becomes creamier.  Serve with lots of fragrant Thai jasmine rice.

Cooks Tips

·         If you are unable to find kaffir lime leaves use the grated zest of an extra lime.

·         If your curry tastes too spicy add some more sugar.

·         If the curry is not spicy enough fry a little more curry paste in some oil for a minute and add to the sauce.

·         I used Thai Taste Kaffir Lime Leaves – they are amazing, as soon as you open the jar the fresh lime aroma hits you.  http://www.thaitaste.co.uk/products/view/herbs-seasonings/kaffir-lime-leaves-bai-makrut

Thai Beef Curry

Thai Beef Curry

This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry! 

Serves 2-3

Preparation time:  20 minutes

Cooking time:  1 hour 15 minutes

Ingredients

500g braising steak, cut into 1cm slices

500ml coconut milk

Curry Paste

6 cloves of garlic, peeled & finely chopped

4 stalks of lemongrass, finely chopped

1 tbsp freshly chopped ginger

2 shallots, peeled & finely chopped

½ tsp dried chillies

1 green birds eye chilli, chopped

2 tbsp curry powder

1 tsp tamarind paste

1 tbsp shrimp paste

1 tbsp palm sugar

60ml water

To Serve

Basmati rice, cooked as per packet instructions

1 lime, cut into wedges

Small bunch of fresh coriander, finely chopped

Preparation method

1.  Heat a large frying pan with a lid and add the braising steak.  Pour over the coconut milk and simmer for 45 minutes with the lid on.

2.  Meanwhile place all the curry paste ingredients into a blender until you have a paste.

3.  When the steak has simmered for 45 minutes add the curry paste and mix through.  Cover the pan and simmer for 30 minutes.

4.  Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice.  Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander.  Enjoy!

Thai Green Curry with Beef

Thai Green Curry with Beef

This fantastic Thai green curry recipe features tender, thinly-sliced pieces of beef together with aubergine. The curry is very sumptuous - wonderful on a chilly night! The homemade green curry paste is what makes this dish sing, so don't be tempted to substitute the shop-bought variety. (You will have more curry paste than required but it will store in the fridge for one week).

Serves 4

Prep time:  20 minutes

Cooking time:  10-12 minutes

Ingredients

For the green curry paste:

10 long green chillies, roughly chopped

3 shallots, peeled & roughly chopped

6 cloves of garlic, peeled & roughly chopped

4cm of fresh root ginger, peeled & roughly chopped

Bunch of coriander

2 lemongrass, trimmed & roughly chopped

3 kaffir lime leaves

1 tbsp vegetable oil

1 tbsp coriander seeds

1 tsp cumin seeds

½ tsp peppercorns

1 tsp sea salt 

1 tsp shrimp paste

For the beef curry:

1 tbsp vegetable oil

450g beef fillet or tenderloin, cut into bite-sized pieces

5 baby aubergines or 1 regular sized, chopped into bite-sized pieces

400ml tin of coconut milk

2 kaffir leaves

1 ½ tbsp fish sauce

1 tsp palm sugar

To serve:

Roughly chopped coriander

Jasmine rice, cooked as packet instructions

Preparation method

1.  For the curry paste, place the chillies, shallots, garlic, ginger, coriander, lemongrass and kaffir lime leaves into a food processor.  Blend to a fine paste adding the oil as necessary. 

2.  Toast the coriander and cumin seeds in a dry frying pan until fragrant.  Using a pestle and mortar or coffee grinder grind the spices, peppercorns and salt to a fine powder.  Add to the food processor with the shrimp paste and blitz to a fine paste.

3.  For the curry, heat the oil in a large pan or wok.  Add 4 tbsp of the curry paste and stir over a medium heat for 1 minute.  Add the coconut milk and bring to a simmer.  Now add the aubergines, lime leaves, fish sauce and sugar.  Cook for 3-4 minutes until the aubergine is tender and then add the beef.  Cook for another 2 minutes and then remove from the heat.

4.  To serve, ladle the curry into warm bowls and scatter with coriander.  Serve immediately with jasmine rice, enjoy!

Chicken Pad Thai

Chicken Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

4 chicken thighs, bones removed

2-3 tbsp vegetable oil

1 large shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

1 tbsp fresh ginger, peeled & finely chopped

3 red birds eye chillies, sliced

100g/ 3 ½ oz peeled cooked prawns

300g/10 ½ oz rice noodles, cooked as per packet instructions

100g/3 ½ oz beansprouts

4 tbsp tamarind

4 tbsp soy sauce

4 tbsp fish sauce

½ tsp ground white pepper

1 lime, juice only

2 eggs, beaten

3 tbsp fresh coriander, roughly chopped

2 tbsp roasted salted peanuts, roughly chopped

Method

1.  Heat 1 tablespoon of oil in a wok, add the chicken thighs skin side down and cook for 3-4 minutes, turn the thighs over and cook for another 3-4 minutes.  Set aside, when the chicken begins to cool thinly slice.

2.  Heat the wok with the remaining oil and add the shallot, garlic, chillies and ginger, stir-fry for one minute.

3.  Add the prawns and chicken and cook for another minute.  Now add the noodles and beansproats to heat through.

4.  Add the tamarind, soy sauce, fish sauce, pepper and lime juice, mix through to coat all the ingredients.  Add the egg and continue to stir through for 1-2 minutes.  Sprinkle with the coriander and half of the nuts.  

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts, enjoy!

Beef Pad Thai

Beef Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

200g/7oz flat rice noodles

1 tbsp caster sugar

2 tbsp fish sauce

2 tbsp tamarind sauce

1 tbsp chilli sauce

2 tbsp vegetable oil

1 shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

2 red chillies, deseeded & sliced

250g/8 ½ oz beef, rump or sirloin steak, finely sliced

2 eggs, beaten

100g/3 ½ oz beansprouts

2 spring onions, trimmed & sliced into finger sized lengths

1 lime, juice only

1 tbsp palm sugar

2 tbsp dark soy sauce

2 tbsp light soy sauce

To serve

8 tbsp roasted peanuts

4 lime wedges

Method

1.  Cook the rice noodles as per packet instructions and set aside.

2.  In a small bowl combine the caster sugar, fish sauce, tamarind paste and chilli sauce, set aside.

3.  Heat the oil in a wok, add the shallot, garlic and chilli, stir fry over a medium heat for 30 seconds.  Add the beef and stir fry for one minute, remove and set aside with a slotted spoon.

4.  Add the noodles to the wok with the sauce and a little splash of water, stir fry for a few minutes.  Push the noodles to one side of the wok and add a little oil to the other side of the wok.  Pour in the egg, scramble lightly and then fold through the noodles.

5.  Return the beef to the wok with the beansproats and spring onions.  Stir through the lime juice, palm sugar and soy sauces.

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts.  Serve with a wedge of lime, enjoy!

Beef Massaman Curry

Beef Massaman Curry

A very tender, melt in the mouth beef curry with a peanut crunch – delicious!

Serves 4-6

Prep time:  20-25 minutes

Cooking time: 2 hours 15 minutes

Ingredients

For the curry paste

15 dried red chillies

1 tbsp coriander seeds, ground

1 tsp cumin seeds, ground

1 stick cinnamon, ground

3 cloves, ground

4 peppercorns, ground

4 tbsp garlic, chopped

4 tbsp shallots, chopped

1 heaped tsp shrimp paste

1 - 2 sticks lemongrass, chopped

1 tsp galangal root, chopped

1 tsp fish sauce

For the curry

90g/3oz unsalted peanuts

400ml can coconut milk

4 tbsp massaman curry paste (if you prefer milder curries use 2-3 tbsp)

900g/2lbs stewing beef steak, cut into large chunks

450g/1 lb waxy potatoes , cut into 2.5cm chunks

1 onion, cut into thin wedges

4 kaffir lime leaves

1 cinnamon stick

1 tbsp tamarind paste

1 tbsp palm or soft light brown sugar

1 tbsp fish sauce

1 red chilli, deseeded and finely sliced, to serve

jasmine rice, to serve

Method

1.  Soak the chillies in lukewarm water for 10-15 minutes and then deseed.

2.  Dry fry all the spices in a large frying pan and then grind to a fine powder in a pestle and mortar or coffee grinder.

3.  Add the rest of the ingredients and blend into a fine paste.  You only need 4 tbsp of the paste for the curry, the remainder you can store in the fridge for 2-3 months.

4.  For the curry, heat the oven to 200°C/Gas mark 6 then toast the peanuts on a baking tray for 5 minutes in the oven.  Now reduce the heat of the oven to 180°C/Gas mark 4.  When the peanuts have cooled, roughly chop and set aside.

5.  Heat 3 tbsp of coconut milk in a large casserole dish with a lid, add the curry paste and fry for 1 minute.  Stir in the beef and cook until the meat is fully coated and sealed.  Add the rest of the coconut milk and fill the can half full with water and add to the dish.  Now add the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.  Stir until thoroughly combined and bring the dish to a simmer and then place in the oven.  Cook for 2 hours until the beef is tender.

6.  Serve with jasmine rice, sprinkle with peanuts and sliced chillies.  Enjoy!

Thai Red Beef Stir Fry Curry

Thai Red Beef Stir Fry Curry

A delicious, flavoursome and extremely quick Thai beef curry that can be made in the time it takes to cook your rice!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

For the paste

1 shallot, peeled & roughly chopped

2 birds eye chillies, de-seeded & roughly chopped

3 garlic cloves, peeled & roughly chopped

2 kaffir lime leaves, roughly chopped

1 tbsp soy sauce

2 tbsp fish sauce

1 tsp shrimp paste

4 tbsp tomato puree

1 tbsp paprika

1 tbsp ground cumin

1 tbsp ground coriander

½ tsp ground cinnamon

½ tsp turmeric

¼ tsp ground nutmeg

For the curry

1 tbsp groundnut oil

250g/9oz beef fillet, thinly sliced

400ml/14 fl oz coconut milk

1 tbsp fish sauce

1 lime, juice only

To serve

300g/11oz Thai jasmine rice, steamed

Method

1.   For the paste, place all the ingredients into a food processor and blend until you have a smooth paste.

2.  For the curry, heat a wok and then add the oil and beef, stir fry until browned.  Add the paste and cook for 1-2 minutes.  Pour in the coconut milk, bring to the boil and simmer for 2-3 minutes.

3.  Add the fish sauce and lime juice to taste.  Serve with jasmine rice.