Allyson Gofton - Curry Counselling

Thai curry pastes
Find favourite brands and keep a selection of Thai curry pastes on hand to vary this and other dishes.

• Red curry paste
  A synergistic blend of red chillies, shrimp paste, coriander, garlic and fragrant flavourings like kaffir lime and galangal; simmers with darker meats - duck, pork beef.
• Green curry paste
  Hotter than red curry and herby from the green chillies, lemon grass, kaffir lime, fresh coriander leaves and roots, basil and galangal; poach with vegetables, seafood and chicken.
• Massam curry paste  
  A marriage of Indian and Thai flavours, originating from generations of Muslim traders to Thailand;  try with meat and poultry.
• Yellow curry paste
  Hot or mild, but with earthy and robust tones from the large amount of turmeric used; enjoy with meat dishes.
• Nam Prik
  A gusty blend of pounded chillies, garlic, dried shrimps and fish sauce. Occasionally peanuts and shallots are added. Stir into laksas, rice or vegetable dishes.  Also called sambal olek.

Recipes:
Traditional Thai Curry
This flavour-packed curry is simple to prepare and very quick to cook. Ideally you only need steamed bowls of Jasmine rice to accompany this traditional curry. If you have time, do make your own curry paste. It has a delicious blend of Thai spices and herbs and tastes authentic. Any left over paste can be frozen in ice cube containers for later use.


Serves: 4-6


Ingredients:
750 grams rump steak
2 tblsp oil
2 tsp red curry paste
750 ml coconut milk
2 tblsp fish sauce
4 kaffir lime leaves
2 red chillies, seeded and sliced
2-3 tomatoes, cut into thin wedges
2 cups well-packed spinach leaves, torn if large
1 tblsp palm or brown sugar
¼ cup roasted peanuts
2 tblsp chopped coriander leaves


Method:

1. Trim the rump steak of any visible fat and cut it into pieces about as long and thick as your index finger.
   
   
2. Heat a wok and add the oil and stir in the curry paste. Cook until fragrant. Add the beef and toss until browned. This process is best done in two batches.
   
   
3. Pour over the coconut milk, fish sauce, lime leaves and chilli. Bring to the boil and then lower the heat and simmer for about 10 minutes.
   
   
4. Stir in the tomato wedges and spinach and poach gently until the spinach leaves have softened. Season with the sugar and add the peanuts and coriander before serving.
   
   

Cooks Tips:

• You could also use beef schnitzel for this curry. Cut the schnitzels into thin strips and cook in the curry for only about 5 minutes before adding the tomatoes, etc.