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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines the bold flavors of Thai red curry with the richness of a perfectly cooked steak. The silky coconut milk-based sauce is infused with aromatic lime leaf and balanced with fish sauce and palm sugar. Crispy fried shallots mixed with fresh coriander add a delightful crunch and herbal freshness. Serve with your favorite vegetables for a complete plate bursting with vibrant flavors.
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Fry the red curry paste in 100mL of coconut milk until fragrant and the oil separates.
Add the remaining coconut milk and lime leaf, then cook for an additional 20 minutes, stirring occasionally.
Adjust the sauce to taste with fish sauce and palm sugar.
Fry the shallots in vegetable oil until crispy and golden.
Mix the crispy shallots with finely chopped coriander and set aside.
Cook the steak to your preferred doneness and baste with garlic and butter for added flavor.
Let the steak rest while you cook your vegetables until tender and vibrant.
Ladle the red curry sauce onto the plate.
Add the steak and cooked vegetables to the plate.
Top with the crispy shallot and coriander mixture for garnish.
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For a deeper flavor, use freshly made red curry paste instead of store-bought.
Ensure the oil separates when frying the curry paste; this step is key to developing the sauce's flavor.
Resting the steak allows the juices to redistribute, ensuring a tender and juicy bite.
Can I use a different type of curry paste?
Yes, you can substitute red curry paste with green or yellow curry paste, but the flavor profile will change.
What vegetables work best with this dish?
Vegetables like broccoli, bell peppers, zucchini, or snap peas pair well with the curry sauce.
How do I know when the steak is cooked to my liking?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving.
What can I use instead of palm sugar?
You can substitute palm sugar with brown sugar or honey for a similar sweetness.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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