Thai Basil, Beef and Green Peppercorn Curry
There are two ingredients in this dish that make it distinctly Thai. The first is Thai basil, with its distinctive perfume and clean flavour. The second is pickled green peppercorns which add a salty, vinegary, slightly sweet quality, without too much heat.
SERVES 4
2 tablespoons grated ginger
2 garlic cloves, crushed
500 g (1 lb 2 oz) rump or round steak
250 ml (9 fl oz/1 cup) coconut cream
1 tablespoon ready-made yellow curry paste or see recipe here
80 ml (2½ fl oz/1/3 cup) fish sauce
60 g (2¼ oz/1/3 cup) shaved palm sugar (jaggery)
2 lemongrass stems, white part only, finely chopped
1 thick slice galangal
4 makrut (kaffir lime) leaves
2 tomatoes, cut into 2 cm (¾ in) dice
400 g (14 oz) tinned bamboo pieces, drained, cut into small chunks
25 g (1 oz) Thai pickled green peppercorns, on the stem
2 tablespoons tamarind purée
1 large handful Thai basil, chopped
Crush the ginger and garlic to a rough pulp in a mortar with a pestle, or food processor. Cut the meat into strips 5 cm x 2 m (2 in x ¾ in) and 3 mm (1/8 in) thick. Toss the ginger and garlic paste together with the beef and marinate for 30 minutes.
Bring half the coconut cream to the boil in a heavy-based casserole dish over medium heat then reduce to a simmer. Stir in the yellow curry paste and cook for 3–5 minutes. Add the fish sauce and palm sugar and stir until sugar is dissolved.
Increase heat to high, add the remaining ingredients and 375 ml (13 fl oz/1½ cups) water and bring the curry to the boil then reduce to a simmer and cook uncovered for 1–1¼ hours, or until the beef is tender.
Check seasoning and correct by adding extra fish sauce or palm sugar if necessary. Stir through the remaining coconut cream and serve immediately.
Left: Pound the ginger and garlic together to a rough pulp.
Right: Stir in the yellow curry paste and cook until aromatic.