I recreated this curry from one of the best dining experiences I had in Melbourne- the most flavourful thai curry I had ever eaten. My much cleaner version quickly became a family favourite, and it lends itself well to entertaining. The pickle and coconut salad really makes the dish, and is well worth the extra effort.
- 500g Oyster Blade steak or preferred meat
- 400ml 100% coconut cream
- 1 stalk lemongrass, white part only
- 4 kaffir lime leaves
- 1 shallot
- 2-4 red chilies, seeds removed, to preference
- Roots of bunch coriander
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1-2 tbsp fish sauce, to taste
- 1-2 tbsp coconut sugar or palm sugar, optional, to taste
- 1 heaped tbsp fresh green pepper corns, optional
- Juice of 1 lime
Optional Pickled Shallot and Coconut Salad:
- 1/3 cup coconut vinegar
- 1 tbsp coconut or palm sugar
- 2 Asian shallots, finely sliced
- Toasted coconut chips
- 1 cup fresh coriander leaves
- 1 Red chili, seeds removed and sliced fine
- 2 kaffir lime leaves, sliced as finely as possible
Blend white part of lemongrass, kaffir leaves, chilies, coriander roots, and spices with a splash of coconut cream until smooth.
Throw the paste, the cream, sugar and meat into your slow cooker and cook for 6-8 hours. Add peppercorns, fish sauce and lime juice to taste before serving.
Or Stove Top:
Fry off the paste in a little coconut oil or cream until fragrant. Add remaining ingredients, turn heat to low and simmer for 3-4 hours, stirring occasionally, until meat is tender.
Gently heat coconut vinegar and sugar, take off the heat and add shallots. Let pickle for at least an hour if possible, or preferably through the day.
Drain and combine with coconut, chilli, lime leaves and coriander when serving.
- serve with cauliflower rice softened in coconut cream and seasoned with lime juice and shredded fresh kaffir lime leaves.