Recipe Of The Month

Boom*****

Thai Stir-fried Beef with Red Curry Paste and Thai Herbs

Serves 4

Ingredients

480g Chicken Breast, finely sliced

3dsp sunflower oil

3 cloves garlic, crushed, chopped

5 bird’s eye chillies, chopped

1 heaped dsp red curry paste

50g galangal, finely sliced

30g galingale root, finely sliced

4 kaffir lime leaves, torn

80g string beans, cut 4cm

50g bamboo shoots

50g purple aubergine, cut lengthways, sliced

3 bunches of fresh green peppercorns

3 chillies, sliced

80g Thai round aubergine, cut in 4

2dsp fish sauce

¼tsp sugar

30ml chicken stock or water

10g sweet basil, torn

To serve

• Bring the wok to a medium heat
• Add the oil, garlic, bird’s eye chilli and red curry paste and stir until you get an aroma.
• Add the chicken and stir for another 30 seconds before adding the galangal, galingale root and kaffir lime leaves.
• Add in the string beans, bamboo shoots, Thai round and purple aubergine, fresh peppercorns and chillies.
• Season with the fish sauce and sugar
• Add some chicken stock or water around the edge of the wok so it doesn’t cool and you gather in the nice ingredients around the edge.
• Stir for a minute.
• Do not overcook the vegetables, they should be crunchy.
• Add the sweet basil and serve with Thai jasmine rice.

Tip

• Use fresh or frozen kaffir lime leaves rather than the dried leaves which have very little flavour.