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Thai beef curry

If you fancy a trip to the Asian supermarket for some properly authentic ingredients, Matt Tebbutt's Thai beef curry is a deliciously easy way to use them.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp galangal, peeled and crushed
  • 2 red chillies, finely chopped
  • 2-3 tsp chilli powder
  • 4 baby corn, halved lengthways
  • 3 small thai aubergines or 1 small aubergine, chopped
  • 2 fresh green peppercorns, crushed
  • 125g/4�oz cherry tomatoes, halved
  • 1 red pepper, seeds removed and roughly chopped
  • 1 tsp shrimp paste
  • 6 lime leaves, shredded
  • 2 lemongrass stalks, outer leaves removed, inner core finely chopped
  • 400ml tin of coconut milk
  • 2 tbsp thai fish sauce
  • 1 tbsp palm sugar
  • 500g/1lb 2oz fillet of beef
  • 2 tbsp roughly chopped fresh basil
  • 2 tbsp roughly chopped fresh coriander
  • 300g/10�oz basmati rice, to serve

Directions:

  • Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5�8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15�20 minutes, or until the vegetables are soft.
  • Heat the remaining oil in a frying pan and sear the beef fillet for 3�5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices.
  • Bring a saucepan of water to the boil and cook the rice according to the packet instructions.
  • Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls.