Grilled Beef with Curry Sauce Recipe

Ingredients : Serves 4

500 g

1 teaspoon

1/2 teaspoon

375 ml

2 tablespoons

4 tablespoon

1 tablespoon

Green Curry Paste

2 tablespoons

1 tablespoon

1 stalk

2 cm

5 cloves

3 to 4

2 to 3

Beef tenderloin or lean steak

Salt

White pepper

Thick coconut milk

Shaved palm sugar

Green curry paste

Fish sauce

Dried shrimp paste

Fresh green peppercorns

Grated kaffir lime peel

Coriander roots and stems

Lemongrass, thick bottom part only,

outer leaves discarded, sliced

Galangal root

Garlic

Shallots

Bird's eye chilies

Method :

To make the green curry paste, roast the shrimp paste over low flame using tongs or aluminum foil.
Set aside. Grind the peppercorns, lime peel, coriander roots, lemongrass and galangal root in a blender or spice grinder until fine.
Add the garlic, shallots, chilies and roasted shrimp paste, and grind further to make a smooth paste. This makes about 375 g of paste. The paste can be stored in the fridge for 1 month or in the freezer for up to about 3 months.
Rub the salt and pepper onto the beef. Grill on a charcoal or pan grill over medium heat for 5 to 10 minutes until browned on the outside but still pink and moist inside. Set aside.
When cool, cut the beef into slices and arrange on a serving platter.
Combine the coconut milk, palm sugar and green curry paste in a wok or saucepan and simmer over low heat, stirring constantly until the sauce is thickened.
Add the fish sauce and mix well before removing from heat.
Pour the curry sauce over the beef slices and serve with steamed rice.