Thai Red Curry with Seared Ribeye Steak

Recipe for spicy coconut Red Curry, topped with ribeye steak

Ingredients

  • For the red curry paste:
  • 3 large dried red chillis, soaked in warm water
  • 1 t cumin seeds
  • 1 t coriander seeds
  • 1/4 t black peppercorns
  • 2 t galangal paste
  • 1 stalk lemongrass, hard outer sheath removed, chopped finely
  • 1 large Thai lime leaf, crumbled
  • 1 large spring onion, chopped roughly
  • 1 lime, zested
  • 10 g coriander, mainly the lower bits and stalks
  • 3 cloves garlic, chopped
  • 3 birds eye chillies, deseeded and chopped
  • 1 t shrimp paste
  • salt, to taste
  • water, for blending
  • For the curry:
  • 3 T peanut oil
  • 1/3 large red pepper, sliced lengthwise and in half
  • 12 thin asparagus spears (washed and dried well)
  • 4 T fresh ginger, cut into 1/2 average sized matchstick thickness
  • 410 g can coconut milk
  • 1/2 t palm sugar
  • 200g Pad Thai noodles, cooked or instant
  • 1/4 lime, juiced
  • soy sauce, to taste
  • 400 g ribeye steak plus salt to season
  • For the garnish:
  • 2 T fresh coconut, sliced and toasted (optional)
  • 4 T fresh coriander leaves

Instructions

  • Start by preparing the paste. Soak the dried chillis for 30 minutes and leave to cool.
  • In meanwhile in a dry pan on medium heat, toast the cumin, coriander and pepper until fragrant. Take care not to burn the seeds. Remove and allow to cool.
  • Pound with pestle and mortar until it becomes a fine powder. Add to drained dried chillies and remaining ingredients in a bowl. Use 1/8 cup of water and more if needed, and blend with a stick blender until a smooth, thick paste forms. Be very careful if tasting and to not get the paste to splatter onto your hands or face.
  • Now, heat a wok or large pan on high, add oil and fry peppers and asparagus for a minute. Add 1 tablespoon of the red curry paste and stir, it will splatter. Turn heat down to medium. Add the ginger and fry for a minute.
  • Add coconut milk and cook for 2-3 minutes. Add palm sugar, noodles, soy sauce and allow to cook until the noodles are incorporated into the sauce and the asparagus is tender.
  • Turn heat off. Add lime juice, stir and keep warm.
  • Sear ribeye steak in a hot, non-stick pan ? about a 40-60 seconds on each side, depending on thickness and how you prefer your meat done. Allow to rest for a few minutes, and slice and sprinkle with salt.
  • Pile red curry noodles onto a plate, top with sliced ribeye and toasted coconut and coriander.
  • Recipe from all4recipes