I’ve been looking for something to do with some minute steaks we bought on a whim about a month ago. Other than… fried minute steaks, I was at a loss. Until I happened upon this recipe. It calls for thin strips of beef so was ideal. It’s another Cambodian curry, this time it’s a quick to prepare, no fuss curry. It’s a tasty combination of citrus flavours without being too tart. Yum.
1 1/2 level tablespoons tamarind pulp
450g casserole beef (cut into thin strips)
2 large green chillies (chopped)
1 tablespoon fresh coriander
2 teaspoons ginger (minced)
1 stalk of lemon grass (chopped)
2 tablespoon peanut oil
1 onion (chopped)
2 garlic cloves (minced)
2 tablespoons fish sauce
1 teaspoon sugar
1 x 400g can coconut milk
150g eggplants (cut into 2.5cm cubes)
1 tablespoon lime juice
1 teaspoon lime zest
In a small mixing bowl, combine the tamarind pulp with 150ml boiling water and set aside. Meanwhile, in a food processor or with a hand blender, blend the chilli, coriander, ginger and lemon grass to form a paste.
Heat the oil in a large pan or wok over a moderate temperature and fry the onion and garlic for about 3-4 minutes until soft and lightly browned. Add the paste and continue frying for a further 3-4 minutes. Add the beef and stir fry for another 3-4 minutes. Add the fish sauce, sugar, tamarind water and finally the coconut milk and stir well. Bring to the boil, reduce the heat slightly, and simmer gently for 25 minutes. Add the eggplant, lime juice and lime zest and simmer for 5-7 minutes until the eggplant has softened. Remove from heat.
Serve with plain boiled rice.