Ingredients:
Serves 4-6
2 lb shoulder beef, cubed
1 tsp. fresh ginger, grated
1½ tbsp. Thai curry paste
500ml Coconut milk
2 fresh chillies, chopped
3 large garlic cloves, chopped
2 tsp. Fish sauce
1 lime
1 ½ Tbsp. Chilli paste
1 tbsp. Lemongrass, chopped
3 large potatoes, peeled & cubed
6 - 10 baby onions, peeled
1 small tin Bamboo shoots or water chestnuts, drained
Method:
Heat 2-tbsp. oil in the tray for 1
min on HIGH. Add the garlic, ginger & lemongrass. Microwave
on HIGH for 1 min. Brown the beef well on a hot pan and
add to the tray; microwave on HIGH for 2 min. Blend the
Thai curry paste and 2 tbsp. of the coconut milk on a saucer,
heat on HIGH for 1 min, and add to the meat, stirring well.
Add the rest of the coconut milk, the chilli paste, 1 tsp.
grated lime zest, a splash of fish sauce, and the juice
of ½ lime. Microwave on HIGH for 4 min, stir well,
return to microwave and heat on DEFROST for 30 min, stirring
twice during cooking. Add the potatoes and baby onions and
microwave for 30 min on DEFROST, stirring every 10 min.
Add the bamboo shoots or water chestnuts, heat on DEFROST
for 20 min, stir and allow to stand for 15 min. Serve with
fragrant rice and Hot Naan Bread.
Thai
Curry Paste
Ingredients: Serves 4-6
6 dried chillies
1 tsp. chopped lemongrass
I Tsp. Lime Zest
3 Shallots, peeled & chopped
5 Garlic Cloves, peeled & chopped
1 tsp. Galangal (or 1 tsp. fresh ginger, peeled & grated)
Method:
Soak the chillies in cold water for 10 min. remove the seeds
and chop finely. Whiz or pound all the ingredients to a
thick paste like peanut butter. Makes approx. 4 Tbsp., excess
will keep well in a tightly covered container in the fridge.
