THAI MASSAMAN BEEF SALAD

INGREDIENTS

  • 1/4 cup massaman curry paste
  • 2cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1/2 lemongrass stalk, white part only, very finely chopped
  • 600g beef rump steak, trimmed
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons white vinegar
  • 3 baby cucumbers, thinly sliced into rounds
  • 400g chat potatoes
  • 1 tablespoon peanut oil
  • 2 teaspoons tamarind puree
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons crunchy peanut butter
  • 270ml can light coconut milk
  • 120g mixed salad leaves
  • 200g tomato medley, sliced
  • 1 small red onion, thinly sliced into rounds
  • 1/2 cup fresh coriander leaves
  • 1/3 cup fresh Thai basil leaves
  • 1/4 cup fresh mint leaves
  • 1 cup bean sprouts, trimmed
  • 1/4 cup roughly chopped roasted peanutS
METHOD

1. Combine 2 tablespoons curry paste with 1 tablespoon water, ginger, garlic and lemongrass. Place beef in a shallow glass or ceramic dish. Rub all over with paste mixture. Cover. Refrigerate for 3 hours or overnight

2. Meanwhile, combine chilli sauce and vinegar in a glass bowl. Add cucumber. Season. Cover. Set aside for 2 hours.

3. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Boil for 10 to 12 minutes or until just tender. Drain. Cool for 15 minutes. Slice thickly. Drizzle with peanut oil. Season with salt and pepper.

4. Heat a large chargrill pan on medium-high heat. Cook potato slices, in batches, for 2 to 3 minutes or until charred. Transfer to a plate. Cook steak for 3 to 4 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.

5. Meanwhile, cook remaining curry paste in a small saucepan over medium-high heat for 2 minutes. Add tamarind puree, sugar, sh sauce, peanut butter and coconut milk. Bring to a simmer. Reduce heat to medium. Simmer, stirring occasionally, for 4 to 5 minutes or until sauce thickens.

6. Arrange salad leaves, potato, tomato, onion, herbs, bean sprouts and cucumber on a large platter. Slice beef. Place on top of salad. Drizzle with tamarind sauce and sprinkle with peanuts. Serve.

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