Thai Green Beef Curry with Crispy Coconut Pancakes
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INGREDIENTS
- 600g beef sirloin, sliced into strips
- 4 tbsp. green curry paste
- 2 large spring onions, finely sliced
- 600ml coconut milk
- 100ml coconut cream
- 4 large courgettes, cut on the diagonal into 1cm-thick slices
- 1 tbsp. fish sauce
- 4 tsp brown sugar
- 1 green chilli, thinly sliced
- 150g tender-stem broccoli
- 150g mange tout
- 2 tbsp. finely chopped coriander
Coconut pancakes:
- 200ml coconut milk
- 3 tbsp. water
- 100g rice flour
- 1 tbsp. fish sauce
- 1 tbsp. finely chopped coriander
- 2 tbsp. desiccated coconut
- 3 baby spring onions, finely sliced
- 1 small red chilli, finely sliced
- 4 garlic cloves, minced
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METHOD
Heat a large casserole over high heat.
Season the beef strips with a pinch of salt and freshly ground black pepper.
Heat 1 tbsp. of canola oil in the casserole , add the beef and sauté until the meat is lightly browned.
Reduce the heat to medium. Add the curry paste and spring onions, and cook until fragrant.
Add the coconut milk, coconut cream and courgettes, and then bring to a simmer. Cook uncovered for 15 minutes.
Add the fish sauce, brown sugar, chilli, broccoli and mange tout, and simmer for a further 10 minutes. Season well and then stir in the coriander.
To make the pancakes, preheat a saucepan over medium heat.
Combine the coconut milk, water and rice flour in a large bowl, creating a thick batter that you can easily drop off a spoon.
Add the fish sauce, coriander, desiccated coconut, spring onions, chilli and garlic. Season with salt and freshly ground black pepper. Mix well.
Shallow-fry each pancake in a little canola oil until the underside is a pale golden brown. Flip and continue frying until golden. Remove from the pan and drain on a paper towel while you fry the remaining pancakes.
Serve the curry with the coconut pancakes on the side.
